Pandan Cheesecake

Who doesn't love cheese? I think most of us love this ingredient. But unfortunately from where I come from it's a rare thing to find various kind of cheese. Only cheddar cheese that always available in the market. So Cheesecake with cream cheese have to wait a little while. 
Trying to be creative with the recipe with cheddar cheese, I really glad the cheesecake turn out so soft and moist and fit to my taste not too creamy. Flavor with pandan juice, the cheesecake aroma is lovely.
In this cheesecake I only use 50 ml pandan juice just for the aroma not the colour, but if you like more green in your cheesecake you can use more.

Serve : 10-12

Ingredients :
5 egg yolks
5 egg whites
100 g sour cream
50 g cheddar cheese ; shredded
50 g butter
120 g granulated sugar
50 g all purpose flour
20 g cornstarch
50 ml pandan juice
70 ml condensed milk

Instructions ;
1. Stir pandan juice and condensed milk until combine well, set aside
2. Use double boiler to melt sour cream, cheddar cheese and butter, let cool until room temperature.
3. Mix together pandan batter (1) and cheese batter (2)
4. Add flour and cornstarch to the batter, stir gently. 
5. In large bowl, beat egg yolks and 20 g granulated sugar until half lighter, about 3 minutes and mix with the first mixture batter
6. In another bowl, beat egg whites and 100 g granulated sugar until stiff peaks form and mix again with the batter with reverse technique 
7. Pour the batter in a cake pan
8. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch). Bake until the the edge is light brown about 90 minutes in 175 C
9. Remove the cheesecake from the water bath and let it cool for 2 hours and then refrigerate until completely cool to serve


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