Pandan Baked Cheesecake

Mix egg yolk, whole egg, and inverted sugar over a bain-marie to 36 ˚C, then add in oil, pandan milk and vanilla bean.

In a mixing bowl with a whisk attachment, prepare a French meringue with egg white and sugar.

When the meringue has achieved a firm peak, fold in the egg yolk mixture, followed by the dry ingredients.

On a tray, bake at 160˚C for 10 minutes.

Blend together the cream cheese, mascarpone, butter, pandan milk, egg yolk, gula Malacca, NH pectin, corn starch, vanilla bean, and salt.

Heat the mixture over a bain-marie to 38 ̊C, then fold in French meringue.

For 2 nos of mix, bake at 90˚C for 25 minutes.

In a saucepan, heat coconut puree with vanilla bean and gula Malacca to 36 ˚C.

Add in melted gelatin, then emulsify with whipping cream and mascarpone.

Preserve in the chiller overnight.

Blend milk with pandan leaves together, and infuse in the chiller overnight.

In a saucepan, cook pandan milk with coconut milk, vanilla bean, Gula Malacca, sugar, glucose syrup, inverted sugar, sea salt, egg yolk and corn starch together until it’s lefts 490g, then emulsify with butter and mascarpone.