unique pandan flavour plus the creamy texture of the cake
Imprimer cette page Recipe type:
DessertNumber of serving: 8Preparation time:
40 Minute(s)Cook time:
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
Step 1 Crust/bottom layer
Crush cream crackers till smooth and crumble with buttter.
Press into a greased spring board pan.
Let it set in the fridge while making you make the cheese topping
With the 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.