My family members from nowhere wanted some unique cheesecake. They even suggested some pastries for me to make. In the end, they decided that I should make this cheesecake and so I obliged. I was glad that I did because it turned out wonderful and the end result they all loved it.
I can assure you that this cheesecake is very easy to make unless you have these ingredients available to you easily if you have Asian grocers in your part of the country.
3 packages Philly cream cheese or any bread of your choice, softened
3 whole eggs
1 cup raw sugar
1 cup sour cream
1 teaspoon pandan extract
1 tablespoon pandan paste
2 sprigs fresh/frozen pandan leaves, if frozen, thawed for 5 minutes, remove the center stem, so you will have two pieces in one sprig, cut it very fine strips. Divided
2 cups graham crumb (any bread of your choice)
1 cup salted/unsalted butter, melted
2½ tablespoons raw sugar
½ teaspoon cut fresh/frozen pandan leaves into tiny strips
Pandan Custard Topping
3 egg yolks
3 tablespoons raw sugar
1 tablespoon cornflour/tapioca flour
½ cup coconut milk
½ cup whole milk
2 teaspoons pandan paste
Mix the crust ingredients in a medium mixing bowl until well combined. Transfer into a 10”x 2½” Spring-form pan and cover the base and the side up of the pan. Set aside.
Preheat the oven to 325°F.
In a mixing bowl with softened cream cheese and raw sugar. Whisk with a electric handheld mixer until creamy and well combined. Add egg once at a time until all the 3 eggs are incorporated with the cream cheese mixture. Then add sour cream, pandan extract, pandan paste and pandan strips. Fold the mixture one way until well combined. Pour into the prepared spring-form pan. Transfer the spring-form pan into the preheated oven and bake for 45-60 minutes. When done, open the oven door slightly and let it cool down in the oven for at least twenty minutes, then remove from the oven and cool the cheesecake completely.
Meanwhile, place the egg yolks, raw sugar and cornflour/tapioca flour into a sauce pan and whisk until well combined. Add slowly the coconut milk and whole milk and stir until well mixed.
Heat the sauce pan with the custard mixture over medium-low heat and whisk constantly until the mixture thicken. Making sure the bottom is not burnt. Pour the cooked custard mixture on top of the cool cheesecake and continue to cool until it is possible to transfer to the refrigerator to chill for an hour before serving.