Authentic home cooking from Taiwan, with US measurements. 
No-Bake! Multi-Layered Roselle Peanut Cheesecake with a Sweet and Tart Flavor
After making roselle preserves last time, my friends kept asking for a roselle-flavored cake. So, during a holiday break, I made a unique roselle peanut cheesecake that you can't find anywhere else. Initially, I planned to create a beautiful gradient color, but considering my friend's request for lots of roselle, I chopped the roselle preserves and added them to the cake. The crunchy roselle texture, combined with the roselle jelly and cheesecake, was so deliciously sweet and tart that it was gone in no time. Here's the recipe for anyone interested in trying it out.
❤️ For more recipes, visit: https://missyuan.cooking/roselle-peanut-cheesecake/
No-Bake! Multi-Layered Roselle Peanut Cheesecake with a Sweet and Tart Flavor
After making roselle preserves last time, my friends kept asking for a roselle-flavored cake. So, during a holiday break, I made a unique roselle peanut cheesecake that you can't find anywhere else. Initially, I planned to create a beautiful gradient color, but considering my friend's request for lots of roselle, I chopped the roselle preserves and added them to the cake. The crunchy roselle texture, combined with the roselle jelly and cheesecake, was so deliciously sweet and tart that it was gone in no time. Here's the recipe for anyone interested in trying it out.
❤️ For more recipes, visit: https://missyuan.cooking/roselle-peanut-cheesecake/
Open in Cookpad AppSteps
- 1
Place the graham crackers in a ziplock bag and crush them with a rolling pin until very fine.
- 2
Microwave the unsalted butter until melted, then mix it with the crushed crackers. Press the mixture firmly into the bottom of a mold. You can place a round piece of parchment paper at the bottom for easier removal.
- 3
Refrigerate for 30 minutes.
- 4
Whip the heavy cream and sugar in a mixing bowl until soft peaks form (the cream should be slightly runny with visible lines). Chill in the fridge until needed. Whipping the cream makes the cheesecake fluffier and creamier. If not whipped, the texture will be denser and shorter.
- 5
1. Cut the gelatin sheets into four pieces and soak them in cold water for about 5-8 minutes, then squeeze out excess water. 2. Do not use room temperature or hot water for soaking, as the gelatin will dissolve.
- 6
Mix the cream cheese and sugar until smooth. Let the cream cheese reach room temperature before mixing for easier blending.
- 7
Take a small portion of the cheesecake filling and place it in another bowl. Add the drained gelatin sheets and mix over a hot water bath until smooth.
- 8
Combine the two portions of cheesecake filling until smooth.
- 9
Mix in the whipped cream until well combined.
- 10
Divide the cheesecake filling into two parts. Pour half into the mold.
- 11
Gently shake to level, then refrigerate for 1-2 hours.
- 12
Mix the remaining cheesecake filling with the chopped roselle preserves until well combined.
- 13
Pour the roselle cheesecake filling into the mold.
- 14
Gently shake to level, then refrigerate for 1-2 hours.
- 15
Soften the gelatin sheets and mix with warm water until smooth.
- 16
Add the roselle syrup and mix until well combined.
- 17
Pour the roselle jelly mixture over the cheesecake.
- 18
Refrigerate for 3-4 hours until set. When removing from a 6-inch springform pan, do so gently. If the jelly layer isn't firm enough, the edges might break, so be careful!
- 19
This roselle peanut cheesecake is sweet and tart, refreshing to taste, and pairs perfectly with a cup of coffee or tea. The aroma and texture are wonderfully layered. Remember to store it in the fridge and consume within 3 days.
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