Sunday, October 3, 2010

Pandan Jappanese Cheese Cake

250g Cream Cheese
50g Butter
100ml Fresh Milk
6 Egg Yolk
1 tbsp Lemon Juice (add 1 tsp Pandan pasta)
¼ tsp Salt
60g all purpose Flour
20g Cornflour
140g Sugar
6 Egg White
¼ tsp Cream of Tartar
1. Double boil cream cheese, butter & milk.
Stir until smooth.
Once cooled, mix in flour, cornflour, egg yolk, salt, lemon juice.
2. In a separate bowl, whisk egg white with Cream of Tartar until foamy.
Add in sugar gradually & whisk until stiff.
Add in the first mixture.
3. Pour mixture into a lined 8" diameter tin.
 Bake with water bath ( Au Baun Marrie)160C for an hour.

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