Buko Pandan Cheesecake

Buko Pandan Cheesecake


INGREDIENTS FOR  CRUST:
1 cup Graham Crackers (crushed)
1/3 T butter melted
INGREDIENTS FOR CREAM CHEESE FILLING:
2 T butter
2 T honey
2 T buko liquid (to be used with gelatine)
2 T pandan extract**
2 t gelatine dissolved in 2 T buko liquid
1 can condensed milk
2 block of 8 oz. Cream Cheese, softened
**add a little of green food coloring if you want a darker shade of green.
 
 
Combine graham crackers and butter. Press into a base of a 20cm spring form pan. Chill.

Heat condensed milk, honey and butter in a saucepan until combined. Boil for 10 minutes stirring continuously.
Beat cream cheese until soft, stir in gelatine mixture and condensed milk mixture. Pour into prepared crumb base. Chill for 2-3 hours.
 
 
INGREDIENTS FOR THE BUKO:
 
1 can of buko (young coconut) Sliced thinly
1 T corn syrup
1/4 C buko liquid
1/4 C sugar
 
Bring all the ingredients to a boil until syrup consistency.
Garnish on top of the chilled cream cheese. 

source : bisayajudkaayo