Ho-Ho-Holidays recipe: 'Buko Pandan Cheesecake' a la Boobay and Chef Anton Amoncio

Boobay and Chef Anton put together this simple Buko Pandan Cheesecake which doesn't need to be baked in an oven.

Ingredients:

For the crust
Melted butter (15mL)
Crushed Graham crackers (300g)

For the cheesecake
Buko juice (30mL)
Pandan extract (15mL)
Powdered gelatin (2 tbps.)
Condensed milk (1 1/2 cans)
Cream cheese (2 blocks)
Edam Cheese or quezo de bola (200g)
Melted butter (30mL)

Procedure:

1. Combine melted butter and crushed Graham crackers in a heated pan.
2. Place in a container lined with cling wrap.
3. Put the combined butter and Graham crackers mixture in and make sure it is packed. Chill in the freezer.
4. Whisk together cream cheese and grated quezo de bola.
5. Pour buko juice over gelatin and set aside.
6. Combine condensed milk and butter in a pot. Bring to a slow boil.
7. Pour the pandan extract and stir.
8. Add the gelatin and stir.
9. Combine the cheese mixture and the wet mixture.
10. Pour over the crust and chill for 2 to 3 hours.

WATCH: Tomato Basil Angel Hair Pasta with Quezo de Bola ala Boobay and Chef Anton

Next Thursday, Boobay and Chef Anton will show a clever way of using of leftovers to make Chunky Chicken Soup.