My youngest turned ten and couldn’t decide between a cheesecake and a Pandan cake. “Why not both?” she asked. “A Pandan Cheesecake!”
A Pandan Cheesecake? Does such a thing exist? Has anyone tried combining the two?
A quick search on the internet revealed that, like almost everything, there is nothing new under the sun. If you think of something, chances are, somebody has already thought of it, created it, and posted it on the internet.
I found a recipe that called for eggs and required baking. Since we prefer chilled cheesecakes (ie no baking required), I decided to just wing it!
One of my go-to cheesecake recipes involves a can of sweetened condensed milk and lemon juice. I decided to replace the lemon juice with coconut milk, pandan extract and pandan essence.
1 cup biscuit crumbs
1/3 cup butter, melted
2 x 250g cream cheese, softened at room temperature
1 x 400g can sweetened condensed milk
200ml coconut milk
1 Tablespoon pandan extract
1 teaspoon pandan essence
2 Tablespoons gelatine, dissolved in 1/3 cup water
* For the uninitiated:
To dissolve gelatine, sprinkle over cold water, stir well and heat in microwave on HIGH for 45 seconds.
1. Combine biscuit crumbs and butter. Press into the base of a 22cm spring form pan. Put in refrigerator to chill and set.
2. Beat cream cheese until smooth. Add sweetened condensed milk, coconut milk, pandan extract, pandan essence, and gelatine mixture. Blend well.
3. Pour mixture into chilled crumb base and return to refrigerator to chill until firm.
And that’s all there is to it!