This recipe is best with
Recipe Ingredient
- Biscuit Base:
- 150g digestive biscuit
- 60g Anchor Unsalted Butter (melted)
- Pandan Juice:
- 30g pandan leaf, cut into smaller pieces
- 80ml water
- Cheesecake Filling:
- 250g Anchor Cream Cheese
- 250g Fernleaf Plain Yogurt
- 300ml Anchor UHT Whipping Cream
- 120g icing sugar
- 100ml warm water
- 15g gelatine powder
- Gula Melaka Jelly
- 200g concentrated Gula Melaka
- 200ml water
- 1 pandan leaf (knotted)
- 10g gelatine powder
- 80ml warm water
- ½ cup desiccated coconut for topping
Instructions
- Thaw Anchor Cream Cheese at room temperature for at least 30min.
- Line the base of a 7inch springform pan with baking paper.
- Crush the digestive biscuits into fine crumbs. Transfer into a bowl and stir in melted butter. Pour the biscuit mixture into the springform pan and press firmly into the base. Chill in the refrigerator until ready to use.
- In a blender, blend pandan leaves with water. Strain for pandan juice and set aside.
- In a bowl, mix warm water with gelatine powder. Let it rest for 5 minutes and microwave for 30 seconds or until gelatine has melted.
- In a mixing bowl, add whipping cream, cream cheese, yogurt and icing sugar. Blend on low with a hand mixer or stand mixer. Add pandan juice and continue to blend until smooth.
- Add melted gelatine into the cheesecake mixture and mix well.
- Strain the mixture into the pan on top of the biscuit base. Smoothen the surface to an even layer and refrigerate for at least 3 hours.
- In a pot, combine the concentrated gula melaka with water. Add the knotted pandan leaf. Bring the syrup to a boil and remove from heat to cool.
- In a bowl, mix warm water with gelatine powder. Let it rest for 5 minutes and microwave for 15 seconds or until gelatine has melted.
- Add the melted gelatine into the cooled gula melaka syrup.
- Strain the gula melaka syrup into the pan on top of the cheesecake layer. Return the cheesecake to the refrigerator and chill for another 4 hours until the cheesecake is set.
- Unmold and serve the cheesecake topped with desiccated coconut.
To make the Biscuit Base:
To make the Pandan Juice:
To make the Cheesecake Filling:
To make the Gula Melaka Jelly:
Is the 200g concentrated gula melaka in your recepi here in liquid or solid form?
Hi Sheela, it’s in liquid form – Happy Baking!