Coconut Milk Cheese Cake Recipe

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Ingredients

BASE

  • 1 slice of 8" sponge cake

    • CREAM CHEESE MIXTURE

    A

  • 500 g of cream cheese
  • 3 egg yolks
  • 2 tbsp thick pandan juice
  • 100 ml of thick coconut milk

    • B

  • 3 egg whites
  • 100 g of caster sugar

    • Preparation

    1. Preheat oven to 200°C.
    2. Line a 8" round cake tin with grease proof paper and put in a piece of prepared sponge cake.
    3. Beat cream cheese with egg yolks until smooth by using a beater.
    4. Add pandan juice, thick coconut milk and stir well.
    5. In a clean mixing bowl, whisk egg white and caster sugar at high speed until soft peak is formed.
    6. Mix in mixture in 3 batches.
    7. Pour cream cheese mixture onto sponge cake and level the surface.
    8. Steam bake the cheesecake in the preheated oven at 200°C for 15 minutes until the surface is lightly brown.
    9. Reduce the heat to 150°C and bake for another 50 minutes or until cooked.
    10. Turn off heat.
    11. Leave cake to cool in oven with door ajar for 1 hour.
    12. Chill cheesecake in the fridge for 4 hours.
    13. Remove cake from tin.
    14. Cut into pieces and serve.

    Baking Tips and Ideas

    1. Thick pandan juice can be obtained blending fresh pandan leaves with water.
    2. Pour it into a cup and keep it in the fridge for 3-4 hours or over night.
    3. Pour away the clear water on top and use the dark pandan juice at the bottom.
      4.

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