Pandan soft cotton cheese cake

The recipe is similar to my previous entry of Japanese soft cotton cheese, just add the pandan juice, that's all.

250 g Philadelphia cream cheese (ASDA sale £1/ box of 250g)
1 cup of milk
1 cup of sugar
4 tbs butter
4 eggs (separate the egg white)
1 tbs lemon juice
1 tbs cornflour
4 tbs self raising flour
1 tsp cream of tartar(tak taruk sebab tak dak)
3 tbs of pandan extract/ pandan emulco (maybe 1 tbs je kot)

Methods:

1. Melt in a double boiler the cream cheese, butter, lemon juice, pandan juice and 2 tsp of green colouring and milk. Let it cool.
2. Add egg yellow, cornflour and SR flour in the cheesy mix.
3. Whisk egg whites till it forms a soft peak/ stiff (tonggeng tak tumpah), add sugar bit by bit, then add to the above mixture.
4. Bake for 1 hour at 160 C in a waterbath (au bain marie).