Ingredient and Portion
Roselle Cheesecake Recipe 洛神花芝士蛋糕食谱
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Cheesecake are always the easiest cake to complete with any recipe. How about doing something different to a cheesecake? Add Roselle and you'll get a fragrant and healthy cheesecake! Recipe here.
洛神花芝士蛋糕食谱，浓浓的费城芝士奶油再搭配上含有丰富蛋白质和多种矿物质的洛神花，绝对是你的新尝试！
洛神花芝士蛋糕食谱，浓浓的费城芝士奶油再搭配上含有丰富蛋白质和多种矿物质的洛神花，绝对是你的新尝试！
Ingredients for Roselle Jam / 洛神花酱材料：
250g roselle calyx (washed) / 洛神花 250克（洗净）
125ml cup water / 清水 125毫升
90g caster sugar / 细糖 90克
Cheece cake Base / 芝士蛋糕底层材料：
125g butter / 牛油125克
1⁄2 tsp salt / 盐 1⁄2茶匙
200g sugar / 白糖 200克
2 eggs / 鸡蛋 2粒
180g plain flour (sifted) / 普通面粉 180克（筛过）
50g instant oats / 燕麦 50克
20g cocoa powder / 可可粉 20克
1⁄2 tsp bicarbonate of soda / 小苏打粉 1⁄2茶匙
1⁄2 tsp baking powder / 发粉 1⁄2茶匙
Cheese cake filling / 馅料：
500g philladelphia cream cheese (at room temperature) / 费城芝士奶油500克（室温）
1⁄2 tsp salt / 盐 1⁄2茶匙
90g castor sugar / 细糖 90克
1⁄2 tbsp corn flour / 栗米粉 1⁄2汤匙
10g plain flour / 面粉 10克
2 “Grade A’’ eggs / A蛋 2粒
125 ml dairy non sweetened cream / 无糖鲜奶油 125毫升
10” round loosebottom cake pan / 10寸可卸烤盘 1个
250g roselle calyx (washed) / 洛神花 250克（洗净）
125ml cup water / 清水 125毫升
90g caster sugar / 细糖 90克
Cheece cake Base / 芝士蛋糕底层材料：
125g butter / 牛油125克
1⁄2 tsp salt / 盐 1⁄2茶匙
200g sugar / 白糖 200克
2 eggs / 鸡蛋 2粒
180g plain flour (sifted) / 普通面粉 180克（筛过）
50g instant oats / 燕麦 50克
20g cocoa powder / 可可粉 20克
1⁄2 tsp bicarbonate of soda / 小苏打粉 1⁄2茶匙
1⁄2 tsp baking powder / 发粉 1⁄2茶匙
Cheese cake filling / 馅料：
500g philladelphia cream cheese (at room temperature) / 费城芝士奶油500克（室温）
1⁄2 tsp salt / 盐 1⁄2茶匙
90g castor sugar / 细糖 90克
1⁄2 tbsp corn flour / 栗米粉 1⁄2汤匙
10g plain flour / 面粉 10克
2 “Grade A’’ eggs / A蛋 2粒
125 ml dairy non sweetened cream / 无糖鲜奶油 125毫升
10” round loosebottom cake pan / 10寸可卸烤盘 1个
Method
To prepare base / 芝士蛋糕底层做法：
1. Preheat oven @ 180℃, grease and line the cake pan.
把烤炉预热至180℃，烤盘铺油纸。
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)
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. Spread onto the cake pan and bake for 20-25 minutes or until skewer inserted comes out clean. Leave to cool. (pic 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）
To prepare cheese filling / 蛋糕馅料做法：
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.
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. Pre-heat oven @ 170℃. Place a tray of water in the oven for placing the cake later.
把烤炉预热至170℃，放进一盆水，以便把烤盘放入隔水烤。
3. In an electric beater, beat cream cheese with salt, sugar until cheese is creamy. Fold in corn flour, flour until well mixed.
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. 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)
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. Bake in pre-heated oven for 45-50 minutes or until skewer in¬serted in the centre comes out clean.
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. Remove from oven, leave to cool and refrigerate.
从烤炉取出蛋糕，待凉后才收入冰箱里。
7. Decorate with some fresh roselle calyx and drizzle with extra ro¬selle jam. Serve chilled. (pic 7-8)
吃前以新鲜洛神花装饰，再滴入少许洛神花酱。（图7-8）
To prepare roselle jam / 洛神花酱做法：
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.
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. 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.
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. 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.
熄火后即刻倒入容器里，封盖，待冷却后才收入冰箱。
1. Preheat oven @ 180℃, grease and line the cake pan.
把烤炉预热至180℃，烤盘铺油纸。
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)
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. Spread onto the cake pan and bake for 20-25 minutes or until skewer inserted comes out clean. Leave to cool. (pic 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）
To prepare cheese filling / 蛋糕馅料做法：
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.
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. Pre-heat oven @ 170℃. Place a tray of water in the oven for placing the cake later.
把烤炉预热至170℃，放进一盆水，以便把烤盘放入隔水烤。
3. In an electric beater, beat cream cheese with salt, sugar until cheese is creamy. Fold in corn flour, flour until well mixed.
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. 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)
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. Bake in pre-heated oven for 45-50 minutes or until skewer in¬serted in the centre comes out clean.
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. Remove from oven, leave to cool and refrigerate.
从烤炉取出蛋糕，待凉后才收入冰箱里。
7. Decorate with some fresh roselle calyx and drizzle with extra ro¬selle jam. Serve chilled. (pic 7-8)
吃前以新鲜洛神花装饰，再滴入少许洛神花酱。（图7-8）
To prepare roselle jam / 洛神花酱做法：
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.
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. 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.
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. 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.
熄火后即刻倒入容器里，封盖，待冷却后才收入冰箱。
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