Coconut milk and pandan cheesecake

Coconut Milk and Pandan Cheesecake

Is it wrong to pretend that you do not speak English to avoid having to talk to a pushy fundraiser on the way back from shopping? I felt slightly guilty having done it but the dude was just too pushy! 

Anywho, as promised I decided to use up the pandan leaves that I had used earlier in the week. It is part of the learning process when using an ingredient which you might not be familiar with to experiment with different tastes and combinations. Pandan is interesting as the closest thing I can compare it to is grass, even Mrs. NMFS agreed. So I decided to try to make a cheesecake with it.

Coconut milk and pandan cheesecake

 

Ingredients:

150g gluten-free biscuits

40g dairy-free margerine

2 tbsp pandan juice

400g lactose-free cream cheese

80g honey

1 egg

3 tbsp cornflour

200g coconut milk

Preheat the oven to 180C and grease an 8 inch tin with a loose bottom. Prepare base by crushing the biscuits, melting the margerine and mixing the two in a bowl.

Tip the mixture into the base of the tin and press down firmly, either with a spoon or washed hands and pop into the fridge whilst you work your magic with the rest of the ingredients.

Next to make the pandan juice. Blend 3/4 cup of water with 3 pandan leaves and pour the mixture through a sieve into a saucepan.

Add tbsp of honey and bring to the boil. Leave to simmer for about 20 minutes - mixture should have reduced down to 1/3 of original. Leave to cool.

Next, using a electric whisk, mix the cream cheese together with the cornflour, honey and pandan juice.

Add the egg and coconut milk and continue to mix until thick and blended.

Pour into the tin and bake for about 55-60 minutes.

 Leave to cool before removing from the tin. Don't worry if the top browns as it is supposed to be baked! This cheesecake is quite creamy. For those who prefer a drier cheesecake, watch out for this space for another recipe!

So fellow bloggers, do you think pandan works in a cheesecake?