Cream cheese, 250g
Whipping cream, 175-180g
Eggs, 3 pieces
Fine Granulated Sugar
70 g (for pandan) or 110 g (for matcha) Matcha (I used pandan extract as a substitute) 15 g Lime Cheesecake Layer — Cream Cheese 75 g Whipping Cream 125 gYogurt (such as Ambrosial)
50 grams Milk 50 grams Lemon juice (juice of one lemon) 10 grams Gelatin sheets 6 grams Fine granulated sugar 20 gramsTake out the cream cheese and soften it by heating over a water bath.
Add fine granulated sugar and continue heating over the water bath, stirring until the sugar has completely dissolved. Pour in the whipping cream and continue heating over the water bath, stirring until well combined. Add the eggs in three separate portions, heating over the water bath and mixing well after each addition. Sift in the cornstarch and stir over the water bath until the mixture is smooth. Then sift in the pandan powder and stir over the water bath until fully incorporated. (This step is crucial: stir for a longer duration until the powder is completely blended with the batter.) Finally, strain the batter into a mold and set aside. Bake in a preheated oven at 220°C (428°F) for 25 minutes. (You may adjust the baking time according to your preferred texture.) 1. If the cake turns out too dry after baking, the batter may be too thick; add 50–60g of milk to thin it slightly. 2. Alternatively, reduce the baking temperature to 200°C (392°F). Repeat the previous steps: melt the cream cheese over a water bath.Add fine granulated sugar and stir until well combined. Add whipping cream and yogurt, then heat over a water bath and stir until smooth. After mixing, allow the mixture to cool completely before adding lemon juice and stirring evenly. (If the mixture is not cooled and lemon juice is added, protein coagulation will occur, resulting in flocculent sediment, which will ruin the texture.) Soak gelatin sheets in cold water until softened, then add them to warm milk and stir until fully dissolved. Allow the mixture to cool completely. Cooling is essential! Add the cooled gelatin-milk mixture to the previously cooled cream mixture and stir until well combined. The batter should reach this consistency. Pour the batter over the Basque cheesecake as a glaze, then refrigerate for 6 to 7 hours. Finally, unmold the cake and sift matcha powder over the top for decoration.
