洛神花芝士蛋糕Roselle Cheesecake

【洛神花酱材料】
洛神花250克（洗净）、清水125毫升、细糖90克

【芝士蛋糕底层材料】
牛油125克、盐1/2茶匙、白糖200克、鸡蛋2粒、普通面粉180克（筛过）、燕麦50克、可可粉20克、小苏打粉1/2茶匙、发粉1/2茶匙

【馅料】
费城芝士奶油500克（室温）、盐1/2茶匙、细糖90克、栗米粉1/2汤匙、面粉10克、A蛋2粒、无糖鲜奶油125毫升
10寸可卸烤盘1个

【芝士蛋糕底层做法】
1.把烤炉预热至180℃，烤盘铺油纸。
2.把牛油、糖及盐混合，然后逐个鸡蛋加入打散，最后加入面粉、发粉、小苏打粉、可可粉及麦片。 （图1-2）
3.把蛋糕混合料倒入烤盘里，烤20-25分钟，用竹签测试，以不沾物为止。待凉。（图3）

【蛋糕馅料做法】
1.取出烤熟的蛋糕，撕掉油纸，再放回烤盘中待用，然后以铝箔包裹烤盘，以防止芝士外流。
2.把烤炉预热至170℃，放进一盆水，以便把烤盘放入隔水烤。
3.用电动搅拌器把芝士奶油和盐及糖搅拌至均匀，加入栗米粉和面粉，搅拌均匀。
4.加入鸡蛋和奶油，搅拌至刚刚混合即可倒入烤好的蛋糕烤盘里，滴入洛神花酱，搅成漩涡状。（图4-6）
5.放入预热烤炉里，隔水烤45-50分钟，以竹签测试，以不沾物为止。
6.从烤炉取出蛋糕，待凉后才收入冰箱里。
7.吃前以新鲜洛神花装饰，再滴入少许洛神花酱。（图7-8）

【洛神花酱做法】
1.取出洛神花的花萼，重量为250克，然后放入搅拌器搅拌成泥。
2.把洛神花泥放入锅里，以中高火煮滚后转小火。加入白糖，继续搅拌约30-35分钟至稠，成果酱状。
3.熄火后即刻倒入容器里，封盖，待冷却后才收入冰箱。

【Ingredients for Roselle Jam】
250g roselle calyx(washed), 125 ml cup water, 90g caster sugar

【Cheece cake Base 】
125 g butter, 1⁄2 tsp salt, 200 g sugar, 2 eggs, 180g plain flour (sifted), 50 g instant oats, 20 g cocoa powder, 1⁄2 tsp bicarbonate of soda, 1⁄2 tsp baking powder

【Cheese cake filling】
500 g philladelphia cream cheese (at room temperature), 1⁄2 tsp salt, 90g castor sugar, 1⁄2tbsp corn flour, 10g plain flour, 2 “Grade A’ eggs, 125 ml dairy non sweetened cream
10” round loosebottom cake pan

【To prepare base】
1.Preheat oven @ 180℃, grease and line the cake pan.
2.In a mixing bowl, beat butter with sugar and salt, adding in eggs one at a time. Fold in sifted flour, baking powder, bicarbonate of soda, cocoa and oats. (pic 1-2)
3.Spread onto the cake pan and bake for 20-25 minutes or until skewer inserted comes out clean. Leave to cool.(pic 3)

【To prepare cheese filling】
1.Remove the cake from pan, discard the paper then place the cake back to the cake pan. Wrap the cake pan with foil to prevent the cheese from flowing out.
2.Pre-heat oven @ 170℃. Place a tray of water in the oven for placing the cake later.
3.In an electric beater, beat cream cheese with salt, sugar until cheese is creamy. Fold in corn flour, flour until well mixed.
4.Beat in eggs and cream until just mixed. Pour over the oats base. Swirl the roselle jam to create a marbling effect.(pic 4-6)
5.Bake in pre-heated oven for 45-50 minutes or until skewer in-serted in the centre comes out clean.
6.Remove from oven, leave to cool and refrigerate.
7.Decorate with some fresh roselle calyx and drizzle with extra ro-selle jam. Serve chilled.(pic 7-8)

【To prepare roselle jam】
1.Peel the roselle calyx from its seed pod and weigh to yield 250g.Place in a blender/food processor with water and blend until you get a puree.
2.Pour the roselle puree into a stainless steel pot and bring to the boil over medium high heat. Once it starts boiling, lower heat, add the sugar. Stir occasionally, cook for about 30-35 minutes until jam has thickened. It will look jelly-like.
3.Remove from heat, and pour into dry clean jars. Seal immediately. Once cooled, store in the fridge. The jam will thicken further once cooled completely.