NO-BAKE PANDAN CHEESECAKE WITH RASPBERRY NAMA CHOCOLATE AND GINGER WAFFLE

Methods and Directions

• Combine egg yolks, sugar, coconut and almond meal and beat until light and fluffy.
• Then beat egg whites with 1 tbsp of sugar to stiff peaks.
• Gently fold the egg yolk mixture with the egg white.
• Spread evenly onto a large baking tray and bake at 160C for 20 minutes.

• Beat the cream cheese with the castor sugar until light and fluffy.
• Add the pandan extract to desired taste.
• Whisk the thickened cream until soft peaks form.
• Combine the two mixtures together.
• In a lined baking tin, place in the coconut sponge and then carefully spread the above mixture on top and chill for at least 6 hours.

• Bring the cream to a boil and simmer.
• Stir in the chocolate, gently stirring until the chocolate is completely dissolved.
• Add in the butter and the raspberry powder and stir well.
• Place on a lined square tin and chill for at least 6 hours.

• Melt the butter.
• Combine all the ingredients together to form a soft dough. Chill until firm.
• Roll into a small ball and bake at 200C till golden brown.
• Cut the dough into thin strips and bake at 200C until golden brown.

• Cut a small piece of the cheesecake.
• Scoop out one small piece of Raspberry Nama Chocolate and place on top.
• Garnish with a thin piece of ginger biscuit.