Pandan Jappanese Cheese Cake

 INGREDIENTS:

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

METHOD:

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.