Butterfly Blue Pea Flower Cheesecake
Ingredients
- 240 g crushed Oreo
- 100 g salted butter melted
- 840 g cream cheese room temperature
- 160 ml whipping cream
- 240 ml plain yogurt
- 180 g sugar
- 3 eggs
- 1 1/2 tsp vanilla extract
- 1 tbsp dried blue pea flower
Instructions
- Melt butter in a double boiler or a bowl of hot water. Make sure the water does not enter the bowl of butter.
- In another bowl, pour melted butter into crushed Oreo and mix.
- Press crushed Oreo into a baking pan and refrigerate.
- Pour half of the whipping cream into a pot on low heat. Add dried blue pea flower and stir.
- Turn off the heat and let the flower steep for the colour to develop.
- Pour through strainer to remove the flowers.
- Using the same flower, heat the other half of whipping cream and strain the flowers out.
- Two shades of blue.
- Whisk cream cheese and sugar.
- Add vanilla extract, eggs and yogurt.
- Separate the cream cheese mixture into two portions.
- Add whipping cream and mix.
- Pour the lighter shade of cream cheese batter into baking pan with Oreo base.
- Pour the darker shade of cream cheese batter.
- Decorate the cheesecake.
- Bake at 190C for 60 minutes.
- Chill overnight before serving.
Share your recipeContribute your own recipes!