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Monday, June 24, 2013

Pandan Flavored Cotton Cheesecake ~ Bake Along #46





When I saw the next Bake Along is cottony cheesecake, I knew I was going to join in the baking event as this is one of my favorite cakes.  Soft, fluffy and so delicious and if you get it right, you will be admiring your work and feeling reluctant to eat it. Instead of just plain cheesecake, I had decided to go for local favorite flavor, the popular pandan (screw pine). I have a bottle of pandan juice freshly squeeze from a bunch of pandan leaves sitting in my fridge so I just substituted some of the milk with the juice.  It was so fragrant while baking in the oven:)



Without further ado, here we go.... 
Pandan Flavored Cotton Cheesecake
7" round pan
Ingredients:

(A) 100ml Milk(fresh or UHT)
       100ml pandan juice (obtained from blending several pandan leaves
        with 100ml water)
       20g Butter

(B) 90g Cream Cheese
(C) 40g Flour
(D) 2 Yolks
(E) 3 Whites
      pinch of Cream of tartar
      60g Sugar (can increase to 70g)

Method:
1. Preheat oven 150deg C with a tray of water on the lowest rack.
2. Line the bottom and sides of 7" baking pan with paper. Make sure the paper is about an inch or two higher than the pan to enable easy coverage with foil in case the cake brown too fast.
3. Cook ingredients in (A) until just boiling. Add (B) and using a hand whisk, whisk until creamy and lump free.
4. Add ingredients in (C) and mix until well combined. By this time batter should be just warm.
7. Add (D) and mix again. Set aside.
8. Now whip egg whites in (E) until foamy and add cream of tartar followed by sugar. Whip to firm peaks but not too stiff it would be difficult to fold into the batter.
9. Gently fold 1/3 whites into yolk mixture to lighten up the batter.
10. Fold in the rest of whites gently. Make sure it is well incorporated.
11. Pour batter into baking pan. Place on the rack on top on water tray rack.
13. Baking time about 1 hr 30 mins. If cake brown too quickly, lower temperature and cover the top with foil.
14. Leave cake in oven with oven switch off and leave door slightly open to cool. This is supposed to reduce shrinkage, although mine still shrank lol!
15. Remove cake when cooled. Serve chilled or at room temperature.

I am linking this post to the Bake Along event hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and lena from Frozen Wings.



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