Bottom layer : Coat a layer of oil on an 8-inch round bottom baking tin, stir the digestive biscuits and roasted walnuts into fine biscuit pieces. Pour the biscuit crumbs into the baking tin, pour the melted cream, mix well, press it tightly to form the bottom of the cheesecake. Refrigerate in the refrigerator for 30 minutes.
Original filling : Use hot water, mix the cream cheese and sugar into a smooth cream paste, set aside for later use.
Use hot water, add 1 tablespoon of water to the gelatin powder to melt. Beat the whipped cream. Then mix the whipped cream into the cream batter of method (2) and mix well. Add in the melted gelatin powder and mix well.
Take out the bottom layer of the cake and poke holes in the surface. Pour the custard mixture from (3) on the bottom of the cake. Refrigerate for 30 minutes.
Dragon fruit filling : Use hot water, stir the cream cheese and sugar into a smooth cream paste. Use a blender to mix diced dragon fruit and condensed milk into dragon fruit juice, pour in the butter cream, mix well to form dragon fruit butter cream, set aside for later use.
Use hot water, add 2 tablespoons of water to the gelatin powder to melt. Beat the whipped cream. Stir in the dragon fruit cream from method (5) and mix well. Add melted gelatin powder and mix well.
Take out the cake from the refrigerator and poke holes in the surface. Pour the dragon fruit mixture prepared in (6) on the cake. Put it in the refrigerator for 4 hours then enjoy!
