Wednesday, July 2, 2014

Cheesecake with Dragonfruit

I honestly like the colour of the dragonfruit very much, I mean the red fleshed one not the white one. The taste of the red dragonfruit is also much more superior than the white one hence the price difference as well. I find that the white one has an after taste which I dislike but not the red one. The red one costs much more too.
Some Malaysian exporters justified the higher cost to its benefits. I read somewhere that eating red-fleshed dragonfruit was reported to increase bone density, prevent colon cancer and ease constipation. This can explained why red dragonfruits cost more as compared to the white fragonfruit . It was also reported that the red flesh variety is believed to be rich in antioxidants and has an exceptionally high content of soluble fiber. It is considered a good source of vitamin C and its vitamin C is more easily absorbed than vitamin C from a pill supplement. Some bloggers swear that it helps to lower blood glucose levels in type 2 diabetes.
Well. I bought 3 that day, ate one and decided to make a pretty cheesecake with the other two remaining ones. I love the pink colour it yields. It has just a hint of taste of the dragonfruits, mainly still dominated by the cream cheese.
Dragon Fruit Cheesecake

Using 8 inch loose bottom cake pan

Ingredients A :

Biscuits (Digestive) 120g, crushed into crumbs
Butter (melted) 80g

Ingredients B :

Dragon Fruits 2 (Chopped)
Milk 100g

Ingredients C :

Sugar 100g
Cream Cheese 500g
Whipping Cream 300g

 Ingredients D :

Gelatin 2 tbsp
Water 60g


1. Mix the biscuits crumbs and butter well and press evenly onto base of cake pan. Freeze it for 10 mins and use as the base.

2. Put chopped dragonfruits in a pot. Cook dragonfruits till hot until it is paste like. Then add 100g milk. Stir well. Let the mixture cool.

3. In a mixer, beat the cream cheese and sugar until fluffy and add in the whipping cream.

4. Mix the cooked dragonfruits with the cheese batter in a bowl and mix well.
5. Mix the gelatin and water and double boil until it is dissolved and add into the cheesecake mixture. Mix well.
6. Pour the mixture into the cake pan with the prepared base and chill for at least 4 hours in the fridge and serve.
   Boil the dragonfruit
Add 100g of milk



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