chef chris leaning’s jackfruit and ginger cheesecake

if you are someone who turns the kitchen into a laboratory, try chef chris leaning’s jackfruit and ginger cheesecake. it is fireworks to the senses!

jackfruit and ginger cheese cake 

ingredients (all grabbed locally)

preserved ginger

ginger fresh – 50g (two inch thumb size)

coconut sugar – 100g  (seven tablespoons)  

water – 200ml (one cup)

biscuit base

my san corp. graham crackers – 200g (crushed) 11 biscuits

magnolia butter – 90g (1/3 of a block) melted


magnolia cream cheese – 300g (one packet and 1/5)

coconut sugar – 200g (one cup)

fresh jackfruit – 150g (2/3 cup) strips

gelatin ferna – two sachets       

nestle cream (all purpose) – 500g (two cups) 100g for mix and 400g whipped


fresh jackfruit – 200g (one cup)



preserved ginger

    • peel the ginger and place in a pan with the water and sugar.
    • bring to a boil then turn down to simmer.
    • cook for about an hour, until ginger is cooked in the sugar syrup.
    • let cook in the syrup.
    • once cooked very thinly slice into 15mm x 3mm strips.

 biscuit base

    • crush the graham biscuits in a food processor or alternatively place in a plastic ban and roll with a rolling pin or wine bottle. they should look like fine breadcrumbs.
    • place in a bowl.
    • melt the butter in a pan or microwave and place over the crumbs, mix well.
    • place in a lined cake tin, loose bottom pan or even a biscuit container with the base cut off.
    • pat down with the back of a spoon and sell in a chiller.


    • whip 400g of the cream until soft peeks and set aside in a clean bowl.
    • place the cream cheese and sugar in a bowl and beat together until creamy.
    • add the remaining cream and beat together until smooth.
    • add the gelatin to about three tablespoons of water and melt over a pan of simmering water or in the microwave for a few seconds.
    • stir well then incorporate into the cream cheese mix until well mixed.
    • add the shredded jackfruit and ginger strips at this stage.
    • once well mixed fold in the whipped cream carefully as not to knock out the air.
    • then pour the complete mixture over the biscuit base and level off the top.
    • chill in the fridge for about two hours until set.
    • turn out from the mould and decorate with fresh jackfruit.

source: asian development bank’s no impact

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