Amazing, the scent of pandan is simply amazing. I just love the scent, the leaves are indeed versatile to scent Asian desserts (Pandan Coconut Cup Cakes) and savoury dishes as well. Striving like crazy in our hot humid weather, pandan can be easily grown and they do grow without any "tender-loving-care"/fertilizers. For the first time, I experiment the leaves for cheesecake (New York Cheese, No Bake Cheesecake and Mango Cheesecake) and turned out pretty great, most friends simply adored this pandan aroma and creamy cheesecake, whereas a few said they will still opt for the authentic ones.Ingredients
150g cream crackers or digestive biscuits
75g soften salted butter
200g mascarpone cheese
150g cream cheese
1/2 cup castor sugar
1/3 cup yoghurt
10 pandan/screwpine leaves - process/blend with 1/4 cup water and extract juice
Crush cream crackers till smooth and crumble with buttter.
Press into a greased spring board pan.
Let it set in the fridge and proceed with making the cheese topping
With a mixer on low speed, beat both types of cheese, yoghurt and sugar until smooth.
Add pandan juice and eggs one by one and continue to beat.
Pour over the crust and bake at preheated oven at 170C for about 1 hour or until the cake is brown on top.
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