What on earth is that weird looking cracked cake? Hahahaha.
This is my own attempt at making a pandan flavored soft cheesecake. It would have been successful, except…Sigh..
I used a very good square pan for the water bath. It is Fat Daddio’s 9 inch square anodized pan. I used this because the other 9 inch square pan I have from Phoon Huat leaks water and to use that I have to place a tray directly under the rack to catch the leaks.
So what happened? The pan conducted heat so well, the water started boiling in the oven. So instead of a steam bath, it had a boiling bath. Wahahahaha. As expected the whole cake rose and rose and rose and when it was done, it deflated to this cracked wonder. I could call this my own patented cracked cheesecake? 😛
Ignoring the cracked top, the inside is exactly the same as the soft Japanese cheesecake I tried. Pandan fragrance is definitely there and it is really tasty. The cake is soft, not too sweet and the pandan enhances the flavor of the cake but does not mask the cheese flavor entirely.
I had actually made quite a bit of concentrated pandan juice and froze the extra in ice cube trays. A week later, when I took it out to use, it was as good as ever. I don’t recommend keeping the frozen juice for more than 2 weeks though. I think the fragrance would dissipate more over time. Perhaps to keep this longer, after the juice is frozen, remove from the ice cube tray and put it in air tight freezer safe container. I aim to try this idea out.
Pandan Soft Cheesecake (Adapted from Diana’s Desserts, spotted at Little Teochew)
- 140 grams fine granulated sugar
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 50 grams unsalted butter
- 250 grams cream cheese
- 50 grams concentrated pandan juice
- 50 ml fresh milk
- 60 grams cake flour
- 20 grams corn flour
- 1/4 tsp salt
- Preheat oven to 160 C. Prepare a roasting pan for water bath baking (or any other type of pan which can fit that conducts heat normally, unless you want an eelms patented cracked top) and an 8 inch removable bottom or springform pan and grease and line the pan with at least 1.5 inch of the baking paper sticking above the pan.
- Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
- When mixture is cool, fold in flour, cornflour, salt, egg yolks and concentrated pandan juice. Sieve the mixture to remove lumps.
- Whisk egg whites in mixer until foamy, then add in cream of tartar.
- Gradually add in sugar and whisk until soft peaks form. (Soft peaks are formed when egg whites form a drooping hook from the beater)
- Add 1/3 egg whites to the mixture from step 3 and mix well. Add in remaining egg whites and fold well.
- Pour the mixture into the prepared pan and bake for 1 hour 10 minutes in a water bath or until set and golden brown.
- Leave the cake to cool in the oven with the door ajar for an hour.
- Chill the cake in the fridge before serving.
Check out Little Teochew’s blog for tips and tricks for a successful beautiful bake. Have fun!