Ingredients:
Crust:
* 2 cups Graham Crackers (crushed)
* 10 tablespoon Butter (melted)
* 1 tablespoon Sugar
* 1 teaspoon Salt
Filling:
* 4 (8 oz) Cream Cheese (softened)
* 1 ½ cups Sugar
* 3 Eggs
* 4 teaspoon Pandan Extract
* ½ teaspoon Kosher Salt
* 1 teaspoon Vanilla Extract
* 1 cup Heavy Cream
Coconut Glaze:
* 1 can Coconut Milk
* ¼ cup White Sugar
* 1 teaspoon Kosher Salt
* 1 teaspoon Cornstarch + 1 teaspoon Water (Slurry)
Latik:
* 1 can Coconut Cream
Instructions:
1. Preheat Oven:
* Set oven to 325°F.
2. Prepare Crust:
* Mix crushed graham crackers, melted butter, sugar, and salt in a bowl. Press mixture into the bottom of a springform pan. Wrap the pan in a double layer of foil, ensuring it covers the sides completely.
3. Make Filling:
* Beat softened cream cheese on medium speed until smooth. Add sugar and beat until combined.
* Add eggs one at a time, mixing on low after each addition. Mix in pandan and vanilla extracts. Finally, add heavy cream and beat just until combined. Pour the filling into the prepared crust.
4. Bake:
* Bake for 2 hours. Turn off the oven and leave the cheesecake inside for 1 hour.
5. Coconut Glaze:
* In a pot, combine coconut milk, sugar, and salt. Simmer on low heat for 5 minutes. Bring to a boil, stir in the cornstarch slurry, and cook for 10–15 seconds. Set aside.
6. Latik:
* Heat coconut cream in a pan over medium heat. Cook until liquid evaporates, leaving coconut oil and solids (latik). Stir continuously as the solids turn golden brown. Strain to separate the latik from the oil.
7. Cool and Set:
* Allow cheesecake to cool to room temperature, then refrigerate overnight for best results.
8. Serve:
* Top the cheesecake with coconut glaze and garnish with latik.
Tips
* Soften cream cheese beforehand for a smoother filling.
* Ensure the springform pan is tightly wrapped in foil to prevent water from seeping in during baking.
* Adjust pandan extract to taste for a stronger or subtler flavor.
Enjoy this creamy and aromatic Pandan Cheesecake!
Recipe Notes