Zebra Pandan Cheesecake

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This cheesecake is different with other because it uses quite a lot of flour. Therefore it has more body as you eat. This time I like to change something besides chocolate and cream cheese flavour. Something green and fragrant...Pandan! Here come this Pandan cheesecake. They are perfect couple! 
 

According to Wikipedia. Pandan (P. amaryllifolius) leaves are used in Southeast Asian cooking to add a distinct aroma to rice and curry dishes such as nasi lemak, kaya ('jam') preserves, and desserts such as pandan cake. Pandan leaf can be used as a complement to chocolate in many dishes, such as ice cream. They are known as daun pandan in Indonesian and Malay; 斑蘭 (bān lán) in Mandarin and as ใบเตย (bai teuy) in Thailand. Fresh leaves are typically torn into strips, tied in a knot to facilitate removal, placed in the cooking liquid, then removed at the end of cooking. Dried leaves and bottled extract may be bought in some places.

You can make your own pandan extract as well. Do find out in Siew Hwei’sblog.

If you want to impress someone instead of plain cheesecake do try this 'zebra' pattern. It is not as difficult as it looks. The effort of layering the batters definitely worth once seeing the outcome. Don't you think so?

Adapted and slightly modified from

Chocolate Marble Japanese Cheesecake by RickeIndriani

Ingredients:
(A)
250g cream cheese(room temperature)
120g whipping cream
60g butter
 
(B)
50g all-purpose flour
50g corn flour
*sift and set aside
5 egg yolks
 
5 egg whites
90g  castor sugar
1 tsp lemon juice
 
(C) Pandan flavour
1tbsp homemade pandan extract
Few drops of green colouring (optional)
*blend 10-12 pieces pandan leaves with some water. Squence out the juice and keep in fridge for 2-3 days. The bottom is the pandan extract.

Methods:
1. Preheat oven at 150C. Line the bottom of 9' round spring foam with baking paper. Keep aside.
 
2. Put all ingredient A into a bowl. Cook via double boiler method by whisking till all combine and smooth. 
 
3. Add in all the sifted flour and whisk till smooth and lumps free. Leave to cool slightly.
 
4. Add in the yolks into the warm cheese mixture. Whisk till well combine. 
* the batter should not completely cool before adding yolks. Make sure is not hot till ‘cook’ the yolks.
 
5. In other clean bowl beat the whites till foamy. Add in the lemon juice and half of the sugar. Continue beat till glossy. Add in the rest of sugar and beat till soft peak.  
 
6. Scoop 1/3 of whites into the cheese batter. Fold till well combine. Then pour the cheese batter into the whites. Fold till well incorporated.
 
7. Divide the batter into 2 portions. Add in the pandan extract and green colouring into one of the portion. This will be the pandan flavor batter.
 
8. Scoop about equal amount of plain and pandan batter alternatively into lined pan. Repeat until finish all the batter.
 

9. Put pan into slightly bigger but shallower pan. Fill the bigger pan with boiling water until halfway up and bake at 150C for 25 minutes. Lower the temperature to 120C and bake further 30 minutes.
* do adjust according your oven temperature.
 

10. When cake is baked, remove from oven and release the sides of the cake from the pan immediately by running a knife between the sides of the cake and the pan. After few minutes remove the spring foam and leave to cool down totally. Cake will shrink a bit. Chill until cold before cutting.

I'm sending this recipe to Weekend Herb Blogging # 331 hosted by Elena from Zibaldone Culinario. Don’t forget to hop in the WHB creator Kalyn of Kalyn’s Kitchen for her wonderful recipes.