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ATIS CHEESECAKE REVELRY

Ingredients:

Crust

1-1/2 cups crushed graham crackers
2 tbsp pinipig, toasted and crushed
2 tbsp sugar
1 tbsp pili nuts, chopped
1/2 cup MAGNOLIA GOLD BUTTER SALTED, melted

Cheesecake

2 tbsp unflavored gelatin
1/4 cup pandan water*
1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1/2 cup sugar
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled then whipped
2 pc atis, seeded and puréed

Topping

2 tbsp unflavored gelatin
1/4 cup pandan water
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/3 cup sugar
1 pc big atis, seeded and puréed

Procedure:

  1. In a bowl, mix graham cracker crumbs, pinipig, sugar, nuts and butter. Mix well. Press onto a 10" round removable bottom pan. Chill.
  2. Dissolve gelatin in pandan water over low heat.  Set aside.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add gelatin. Fold in whipped cream and puréed atis.
  4. Pour into pan. Chill until set. Add topping.
  5. For the topping, in a small saucepan, dissolve gelatin in pandan water and heat for about 20 seconds. Pour cream. Add sugar, then half of the atis. Use remaining atis for garnish. Chill for about 30 minutes before serving.

Makes 8-10 servings.

*Pandan Water: Boil 3-5 pc pandan leaves  in 2-1/2 cups water and boil for about 5 minutes.

 

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