Klepon Cheese Cake

Klepon Cheesecake is a fusion dessert that combines the soft texture of baked cheesecake with the distinctive flavor profile of traditional klepon. This dessert combines the savory flavor of cream cheese, the dominant aroma of pandan, and the sweet touch of caramel from the Javanese sugar sauce.

Ingredients

Base Layer

Biscuits (crushed): 250g

Arla Unsalted Butter (melted): 150g

Cream Cheese Filling Ingredients

rla Cream Cheese: 900g

Ingredients: 250g

Eggs (approximately 5): 250g

Ny Liem Vanilla Cream: 5g

Ny Liem Pandan Paste: 5g

Syrup Ingredients (Glaze)

60g Palm Sugar

60g Water

1g Salt

6g Cornstarch + 20g Water (dissolve)

Topping Ingredients

30g Desiccated Coconut

30g Syrup

how to make

Prepare the Cake Base: Combine the biscuit crumbs with the melted butter, stir well, then press down into the bottom of the mold.

Make the Palm Sugar Syrup: Boil the palm sugar, water, and salt until dissolved. Add the cornstarch mixture, cook until thickened, then spread over the biscuit layer.

Make the Cheese Dough: Beat the cream cheese and powdered sugar until smooth. Add the eggs one at a time, stirring well. Add the pandan paste and vanilla cream, and stir again.

Baking Process: Pour the cheese mixture into the biscuit pan. Bake using the Bain Marie method (placing the cake pan inside another pan filled with a little water) at 150°C for approximately 90 minutes.

Finishing: Once cooked and cooled, combine the topping ingredients (desiccated coconut and a little syrup) and sprinkle on top of the cake or around the edges as desired.

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Klepon Cheese Cake