by @Dansbakelab
How to Make Jiggly Cheesecake
Ingredients
- 120 g cream cheese
- 80 g full cream milk
- 40 g unsalted butter
- 30 g plain flour
- 3 egg yolks
- few drops pandan flavouring
- 3 egg whites
- 50 g caster sugar
- 1 pinch salt
- Preheat your fan-forced oven to 150°C.
- In the bowl of your TermoCook, combine cream cheese, milk, and butter. Mix everything on speed 3 for 2 minutes.
- Add a few drops of pandan flavouring and mix again for 1 minute.
- Sift the flour and salt, then add them to the bowl. Mix for another 2-3 minutes. While mixing, add the egg yolks through the opening in the lid.
- Pour the green mixture into a separate bowl, and wash the TermoCook bowl.
- Attach the butterfly whisk to the TermoCook and whisk the egg whites and sugar on level 4 until the whites are whipped.
- Gently fold the whipped egg whites into the green mixture, being careful not to over-mix.
- Pour the cheesecake batter into a prepared 6″ round tin and place the tin in a water bath.
- Bake for 25 minutes, then turn the tin 180 degrees and bake for another 25 minutes. Turn it again and bake for an additional 15-20 minutes, or until the cheesecake is golden.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Enjoy your delicious pandan-flavored cheesecake!
