Enhanced washing performance, without damaging your clothes!
Silence Drive System
Silence is golden !
The free zone, a multitude of combinations to discover!
No Frost Multiflow
For total control of your cooling.
This delicately delectable treat makes for the perfect tea party!
Kudos to home chef extraordinaire Angeline Lim for this little slice of heaven. Follow her culinary exploits on Instagram (@12dragons)
Serves 4 l Prep Time 30 minutes l Cooking Time 30 minutes l Set Time 4-6 hours
150g caramel cookies (crushed)
75g butter (melted)
150ml lychee syrup (the liquid from the canned lychees)
1-1/2 tsp gelatin powder
1/4 cup water
200g cream cheese
200g silken bean curd
3 pcs gelatin sheets
40ml condensed milk
80ml yoghurt or sour
1/2 tsp rose water
pink colouring (optional)
- Place crushed cookies in a mixing bowl and pour the melted butter over it. Mix till combined.
- Spoon the mixture into your intended container and press with a spatula until it forms an even layer. Put the mixture into the fridge while you work on your cheese filling.
- Put cheese (room temperature) and sugar into a food processor or kitchen aid with the paddle attachment. Blend until creamy. Add all the rest of the ingredients and blend till mixed.
- Soften the gelatin sheets in cold water, then melt them over a pot of simmering water. Add the melted gelatin to the cheese mixture and mix well.
- Pour into container of your choice and refrigerate for at least 2 hours before topping it with jelly.
- Bloom the gelatin powder in the water, then stand the bowl in hot water and stir till the gelatin dissolves. Let it cool slightly.
- Heat up the lychee syrup and stir in the gelatin. Stir till combined. Let it cool slightly before pouring over the cheesecake.
- Keep it in the fridge to let it set for at least 4 hours before serving.