Pandan Cheesecake
Moist and light which can almost melt in your mouth, so perfect to serve with a cup of coffee.
Ingredients
- 3 egg yolks - used large eggs
- 250 g cream cheese - room temperature
- 20 g caster sugar
- 70 g dairy whipping cream or coconut cream
- 2 tbsp pandan juice
- 2 tbsp cake flour or plain flour - sifted
- 3 egg white
- 40 g caster sugar
Instructions
- Preheat oven to 160 deg C. Line and grease the sides of a 8 inch cake pan.
- Beat cream cheese and sugar at low speed. Gradually add in whipping cream to the cream cheese medium at speed medium followed by pandan juice and beat to smooth and creamy.
- Add eggs one at time. Beating well after each addition until just combined at low speed. Lastly add 2 tablespoon of plain flour into it and mix well.
- In another clean bowl, whisk egg whites till foamy. Add sugar in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches. Pour cheese mixture into prepared pan.
- Steam bake in preheated oven at 150 deg C for about 50-60 minutes. It should feel set, but not rigidly so.
- Remove cheesecake from pan after cooling and place in the refrigerator to chill for at least an hour. Dust with some cocoa powder or snow powder on top of cheesecake before serving.
Notes
Check how to extract the pandan juice from here
Please keep in mind that all oven temperatures and baking time varies
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