Specially for you

Pandan Sweet Corn Cheesecake 

(Recipe adapted & modify from Copycake Kitchen)  

Ingredients:
2 cake layers 

Cream cheese mixture 

(A)

250g cream cheese
50ml pandan juice
50ml fresh milk
50g butter
40g sugar
150g canned creamy corn 

(B)
100g whipped non dairy whipping cream
1 tbsp gelatin powder, mixed with 3 tbsp water & microwave until dissolved 

Method:
1. Cream cheese mixture: put cream cheese, pandan juice, fresh milk, butter & sugar into a  saucepan. Stir & cook at low heat until sugar has dissolved & mixture is smooth.  Add in creamy corn & mix well. Remove from heat & leave to cool.

2. Mix in whipped cream & finally mix well with gelatin mixture.

3. Placed a layer of cake in a mousse cake ring, pour all the mixture into the cake & top with another piece of cake. Chill overnight in fridge. 

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