Pandan Gula Melaka Yogurt Cheesecake

September 28, 2017

1 hr

easy

7in round cake pan

Time for dessert! Today it’s east meets west as we bring you the Pandan Gula Melaka Yogurt Cheesecake. A fragrant pandan cheesecake filling infused with greek yogurt sits atop a crunchy biscuit base whilst topped off with a captivating layer of Gula Melaka jelly; Now that is a mouthful! Sweet, sour, and salty, this recipe will tingle your taste buds with the best of all worlds! A delicately prepared confectionary that brings out the pandan flavour that we all know and love with a healthy twist!
For unique, tasty, and healthy recipes that will have other kitchen enthusiasts green with envy: try Farmers Union Greek Style Yogurt! #SimpleMadeDelicious #FarmersUnion #GreekYogurt
Follow them on www.instagram.com/farmersunionyogurtsg/ for other fun, nutritious and yummy ideas!

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Directions

1.

Line the base of the springform pan with baking paper.
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2.

In a food processor, pulse 150g digestive biscuits until fine crumbs. Transfer it into a bowl and stir in 60g melted butter. Transfer the biscuit mixture into the springform pan and press firmly into the base. Chill in the refrigerator until ready to use.
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3.

In a blender, place 20g pandan leaves with 80ml water. Blend and strain for pandan juice. Set aside. Pour 100ml water into 15g gelatin powder into a bowl. Let it rest for 5 minutes. Microwave for 30 seconds or until gelatin has melted.
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4.

In a blender, place in 300ml thickened cream, 250g Farmers Union Greek Style Yogurt, 250g cream cheese, 120g icing sugar and pandan juice. Blend on low until smooth.
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5.

Pour gelatin mixture into the cheesecake filling and blend to incorporate thoroughly.
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6.

Strain and pour the filling into the tin with the biscuit base. Refrigerate for 3 hours.
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7.

In a heavy base pot, melt 75g Gula Melaka with 1 tbsp water and 1 pandan leaf. Bring it up to a boil. Remove from heat. Whisk in 30g unsalted butter, 50ml milk and a pinch of sea salt flakes. Return to heat and bring to a boil again. Turn off heat. Cool salted gula melaka caramel. While Gula Melaka caramel is cooling prepare the gelatin mixture.
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8.

Pour 20ml water into 2g gelatin powder into a bowl. Let it rest for 5 minutes. Microwave for 15 seconds or until gelatin has melted.
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9.

Mix gelatin mixture into the cooled Gula Melaka caramel. Remove cheesecake from fridge.
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10.

Strain Gula Melaka Jelly over the cheese cake. Return cheesecake to the fridge and chill for 4 hours, or until the cheesecake is set.
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11.

Unmold cheesecake and sprinkle desiccated coconut on it.
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