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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix crushed digestive biscuits with melted butter until the mixture resembles wet sand.
Divide the mixture equally between serving bowls and press it down firmly to form an even base.
Refrigerate for 15 minutes.
Beat cream cheese with icing sugar until smooth and lump-free.
Add vanilla extract and mix well.
Whip cold whipping cream until medium-stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
Divide the cheesecake mixture equally into two bowls.
Add a few drops of food colour to one bowl and mix.
Fold chopped rambutan into one mixture and chopped Thai longan into the other.
Take out the chilled biscuit base and spread one cheesecake layer evenly over it.
Tap the bowl gently to level the surface and freeze for 1 hour.
Once set, spread the second cheesecake layer on top, smooth the surface, and freeze for another 1 hour.
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until completely set.
Before serving, garnish with chopped Thai longan, chopped rambutan, and crushed pistachios.
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Ensure the cream cheese is at room temperature for a smoother mixture.
Do not overwhip the cream to avoid a grainy texture.
Can I use other fruits instead of rambutan and Thai longan?
Yes, you can substitute with other tropical fruits like mango or lychee.
How long can I store the cheesecake?
The cheesecake can be stored in the refrigerator for up to 3 days.
Can I make this cheesecake without food colouring?
Yes, the food colouring is optional and can be omitted.
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