by @Dansbakelab

How to Make Jiggly Cheesecake

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Course Baking - Sweet (Cakes), Blender Recipes, Thermocook Essential, ThermoCook Recipes



  • 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!
Keyword @Dansbakelab, cheesecake recipe, easy recipe, How to Make Jiggly Cheesecake, Japanese cheesecake, quick recipe, thermocook recipe
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