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Add a photoThe alllure of cheese with pandan scent.
Ingredients
- Crust/bottom layer
- 150g cream crackers or digestive biscuits
- 75g soften salted butter
- Cheese topping
- 200g mascarpone cheese
- 150g cream cheese
- 1/2 cup castor sugar
- 1/3 cup yoghurt
- 3 eggs
- 10 pandan/screwpine leaves - process/blend with 1/4 cup water and extract juice
- 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 and proceed with making the cheese topping
Directions
- 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 and proceed with making the cheese topping
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 8 servings | |
| Calories 184 | |
| Calories from Fat 105 | 57% |
| Total Fat 11.85g | 15% |
| Saturated Fat 6.21g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 223mg | 9% |
| Potassium 112mg | 3% |
| Total Carbs 14.25g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 10.78g | 7% |
| Protein 5.49g | 9% |
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