I love Orh Nee. And I love cheesecake. After my previous attempt on Yam Cheesecake, I decided to further tweak my recipe to turn it into Orh Nee Cheesecake. This is the best I could come out with after 2 tests and trials. My first trial on the topping wasn’t quite successful. The cream didn’t quite set even though gelatine was added in. Also, the coconut taste was a little overwhelming. In short, the coconut was the star and the yam was almost non-existent. Definitely a no-no. Furthermore, judging from how slow the slices of cake were wolfed down, I knew this version was a failure. Then I decided to stick to sour cream topping. I hesitated quite a while to be honest, because i simply can’t imagine sour cream and coconut milk together. Won’t it taste like some expired coconut milk?!? But guess what? It did not! The truth is, the combination blew me away! I LOVE IT! And the family LOVE it!
Makes an 8" cake. Feel free to bake the cake in water bath but if you are using spring form pan, be sure to wrap the bottom of the pan in 2 layers of foil to prevent any water from seeping into the cheesecake. alternately, you can just slide in a tray filled with water just beneath the rack.