Monday, April 29, 2019


adapted from :

Ingredients :

3  egg  yolks  (used large eggs)
250  gm  cream cheese,  room temperature
20  gm  caster sugar
70  gm  dairy whipping cream or coconut cream  (I used whipping cream)
2  tbsp.  pandan juice or 1 to 1.5 teaspoon pandan emulco  (I used Strawberry Emulco 1.5 teaspoon and a few drops of pink food colouring)
2  tbsp.  cake flour or plain flour,  sifted
3  egg  white
40  gm  caster sugar

Method :

1.  Preheat oven to 160'C.  Line and grease the sides of a 8-inch cake pan, then wrap with aluminium foil.  Set aside.

2.  Beat cream cheese and sugar (20 gm) at low speed.  Gradually add in whipping cream to the cream cheese mixture at speed medium followed by pandan juice/strawberry emulco and few drops of food colouring and beat to smooth and creamy.

3.  Add egg yolks one at a time beating well after each addition until just combined at low speed.  Lastly add 2 tablespoon of plain flour into it and mix well.

4.  In another clean bowl, whisk egg whites till foamy.  Add sugar (40 gm) in batches and whisk to peak forms.  Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.  Pour cheese mixture into prepared pan.

5.  Steam-bake in preheated oven at 150'C for about 50-60 minutes (depending on your oven).  It should feel set, but not rigidly so.

6.  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 (if you like) before serving.

NOTE :    You may also pour the cheese batter into 12 papercups.
Baking time :    150'C -  50-60 minutes (depending on your oven)

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