Pandan Cheesecake 香兰芝士蛋糕
I love cheesecake and never get tired of baking it with different flavours. So after baking my chiffon pandan cake, I used the remaining pandan juice to make this delicious and decadent fragrant (baseless) Pandan Cheesecake, an east and west fusion. This pandan cheesecake is moist and light which can almost melt in your mouth, so perfect to serve with a cup of coffee.
You may also pour the cheese batter into 12 paper cups. Baking time : 150 deg C – 50-60 mins. 喜欢的话也可以将芝糊倒入到12个纸杯里。摄氏150度烘烤约50-60分钟。
- 3 egg yolksused large eggs
- 250g cream cheeseroom temperature
- 20g caster sugar
- 70g dairy whipping cream or coconut cream
- 2tbsp pandan juice
- 2tbsp cake flour or plain floursifted
- 3 egg white
- 40g caster sugar
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Preheat oven to 160 deg C. Line and grease the sides of a 8 inch cake pan.
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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.
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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.
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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.
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Steam bake in preheated oven at 150 deg C for about 50-60 minutes. It should feel set, but not rigidly so.
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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.
Check how to extract the pandan juice from here
Please keep in mind that all oven temperatures and baking time varies
香兰芝士蛋糕
材料：
- 3个 蛋黄 （用大鸡蛋）
- 250克奶油芝士
- 20克 细糖
- 70克 动物性鲜奶油或椰奶
- 2 汤匙 香兰汁 （可参考这里）
- 2 汤匙 底筋或中筋面粉 （过筛）
- 3个 蛋白
- 40克 细糖
做法：
- 预热烤箱至160度。准备一个8寸圆形烤盘，傍边抹油，底部铺纸，备用。
- 用电动打蛋器以底速度搅打奶油芝士和细糖，然后慢慢的倒入动到奶油芝和香兰汁，用中速度搅打至顺滑。
- 加入鸡蛋，一个一个下，搅打至均匀，倒入面粉，再拌匀即可。然后倒入一个大碗里。
- 再另一个干净大碗，把蛋白打至起泡，细糖分次加入， 打致硬性发泡。蛋白霜分3次拌入奶油芝士糊里，用刮刀翻拌均匀。然后轻轻的倒入准备好的烤盘内。
- 用水谷方式烤约50-60分钟或蛋糕烤到刚刚熟即可。
- 蛋糕冷却后脱模，放入冰箱冷藏最少一个小时。最后撒上少许可可粉或防潮糖粉即可享用。
The post Pandan Cheesecake 香兰芝士蛋糕 appeared first on Anncoo Journal.
Source: https://www.anncoojournal.com/recipe/pandan-cheesecake/
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