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Butterfly Blue Pea Flower Cheesecake Recipe
Merryn Tan
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Course
Dessert
Cuisine
Asian, Malay
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.
Keyword
Family, Kids
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