Cheese is a solid food made from the milk of cows, goats, sheep and other mammals. However, lately soy cheese is also being popular in vegetarian culinary as substitution for the vegans who don’t consume any animal products. In bahasa Indonesia we call keju for cheese, which was borrowed from the Portuguese word queijo.
Cheesecake was my first baking. I have been trying some recipes of cheesecake, such as Cappucino Cheesecake, Chocolate Cheese Cupcakes, and Japanese Soufle Cheese Tart. Japanese Soufle Cheese Tart actually was modified from Japanese Style Cheesecake. I have to admitt this cheesecake was the best one that I’ve ever made. Since I’m an Indonesian, I was thinking to make cheesecake that involves one of popular South East Asian ingredients for dessert. Yupsss, pandan leaves (also known as pandanus or screwpine leaves) are one of popular leaves in Indonesian culinary and other South East Asian countries culinary as well.
I looked up other cheesecake recipes that I haven’t tried before. I finally chose a recipe from the the epicurious. I didn’t add fromage blanc as directed, I chose to add yogurt instead. Fromage blanc (also known as fromage frais or maquée) is a dairy product, originating from Belgium and north of France. The name literally means “white cheese” (with fromage frais meaning “fresh cheese”).
After tasting this cheesecake, me and my husband had the same opinion that the cheesecake really goes well with kiwi fruit, mixed cocoa powder and icing sugar on top, but it is not a good combination with pinneaple on top. Get ready to have a nice pandan fragrant surround your house!
1 1/2 cup (generous) ground shortbread cookies (I used “nilla” vanilla flavoured wafers)
2 (@250 g) packages cream cheese, room temperature
1/2 cup natural yogourt
3/4 cup sugar
4 large eggs
2 tbsp pandan water from water and 2 pandan leaves (chopped), bring to a boil
1 tsp pandan flavoured pasta
1 tbsp cocoa powder
1 tbsp icing sugar
kiwi or other fruits as desired
Preheat oven to 325°F. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer, beat cream cheese, fromage blanc, and sugar in large bowl until smooth. Add eggs 1 at a time, beating until incorporated after each addition. Beat evenly in pandan water and pandan flavoured pasta. Pour batter over prepared crust in pan. Place cake in roasting pan; add enough hot water to roasting pan to come halfway up sides of springform pan.
Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature. Refrigerate uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
Mix cocoa powder and icing sugar. Sift over cheesecake, garnish with the fruit.