Passionfruit Cheesecake
Tangy passionfruit glaze over silky classic cheesecake — bright, glossy and impossible to resist ✨
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Pandan Cheesecake
Soft-green baked cheesecake with fragrant pandan and a glossy coconut glaze — so pretty, so creamy ✨
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 500g cream cheese, room temp
- 150g sugar
- 3 eggs
- 200ml sour cream
- 100ml coconut cream
- 2 tsp pandan extract
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 100ml coconut cream (for glaze)
- 1 tsp pandan extract (for glaze)
- 1 tbsp powdered sugar (for glaze)
How to make it
- Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
- Beat cream cheese, sugar, eggs, sour cream, coconut cream, pandan extract, vanilla and cornstarch until smooth.
- Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
- Whisk the coconut cream, pandan extract and powdered sugar into a smooth glaze.
- Pour the coconut-pandan glaze over the top, slice and serve.
