https://youtu.be/wRl6-yMr0hE
Last week， Michelle’s mother had her birthday. She wanted to show her mom how much she cares for her, she decided to make her something she would love. Since her mother likes pandan, she decided to try adding pandan flavor into the recipe.
Today recipe: Pandan cheesecake
Being an adult, of course, it may not be suitable to purchase just any cake. When we bake our own cake, we have more control over the ingredients by choosing the right kind of ingredients, especially for the older folks, like Michelle’s mother.
The cake is not-too-sweet, with no coloring added. This is the natural pandan color, beware that you may get bitterness since so many pandan leaves used. However In order to get rid of the bitterness, please prepare the juice earlier and remove the top floating layer.
Pandan cheesecake a basic cheesecake recipe and this is the base for most of my other cheesecake recipes. Some people think cheesecakes are difficult, but once you learn the tricks you can make almost any cheesecake recipe work.
Michelle’s mom is not a big fan of cake frosting, she chooses to use minimal icing sugar on the cake. For the rest of the deco, she uses fresh fruit as a decoration on the outside. Finally, she added some mint leaves and the word “Happy birthday” to complete the cake.
All in all, the cake and all the deco were completed within less than 3 hours. And she was truly happy with how truly elegant the cake turned out in such a short time.
Pandan cheesecake
Ingredients :
Cake batter
250g cream cheese
6 egg yolks
60g brown sugar
60g extra virgin coconut oil
20 pandan leaves
100ml low fat milk
1tbsp lemon juice
Lemon zest from 1 whole lemon
70g all-purpose flour
10g cornflour
1/4 tsp salt
1 tsp vanilla essence
Meringue
6 egg whites
30g caster sugar
1 tsp lemon juice
Pandan cheesecake
Method :
Pre-heat oven to 160C.
With these ingredients, you can bake one 8-inch cake. Line with parchment paper.
Cake batter
Blend milk and approximately 20 pandan leaves cut into small pieces, in a blender until smooth, then strain the juice and discard the pandan pulps.
Set aside 100 ml of pandan milk for 15 minutes. Remove the top floating layer to get rid of the bitterness.
Separate 6 beautiful eggs. Place the egg yolks in a bowl, and the egg whites in another bowl.
Whisk 250g cream cheese with an electric whisk until soft. Gradually add in 6 egg yolks, and 70g brown sugar continue mixing for another 2 minutes or until well incorporated
Add 70g all-purpose flour, 10g cornflour, and 1/4 tsp salt, beat in lowest speed just until well mixed.
Add some lemon zest, 1 tbsp lemon juice, 60ml extra virgin coconut oil and finally add in 100ml pandan milk, and 1 tsp vanilla extract, mix well, set aside.
Meringue
Beat 6 egg whites and 1 tsp lemon juice using an electric mixer at medium speed until foamy, then increase to high speed and gradually add in 30g sugar. Beat until stiff peak
Fold 1/3 of the egg white mixture to the egg yolk mixture.
Transfer the egg yolk mixture to the leftover meringue (egg white mixture) and fold until well incorporated
Transfer the batter to the cake pan and tap the pan several times to the kitchen top to release air bubbles.
Prepare a bigger pan, place the cheesecake batter pan on top. Pour water into the bigger pan
Bake in water bath 160C for 25 minutes, then leave the door open slightly for 15 seconds.
Reduce the temperature to 130C for 45 minutes. Off the oven and leave the cake in the oven with the door closed for 15 minutes.
Unmould the cake. Let cool at room temperature. Sieve icing sugar on top of the cake for decoration (optional) and add some fresh fruits
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