Pandan Basque Cheesecake

A photo of pandan cheesecake with one slice cut out.

5 from 1 vote

Meet Pandan Basque Cheesecake—ultra-creamy, silky-smooth, and infused with the tropical aroma of pandan for an irresistible Asian twist. The nutty, caramel-like fragrance of pandan leaves, paired with its lush green hue, transforms this burnt Basque cheesecake into a stunning and uniquely flavorful dessert.

Prep Time10

Cook Time1

Total Time1 10

Course: Cake, Dessert, Desserts

Cuisine: Asian, International

Servings: slices

Calories: 137kcal

Author: Claudia

Ingredients

250 gr cream cheese
75 gr powdered sugar
2 eggs
55 gr heavy cream
65 gr coconut milk
2 tbsp pandan extract
10 gr cornstarch

Instructions

Prepare a 15 cm loose baking pan. If you don't have a loose baking pan, a regular one is alright, because you can pull out the cake using the parchment paper.
Line it with a bigger than the pan parchment paper. Press with another baking pan of the same size so the paper is shaped like the baking pan. Set aside.
Preheat the oven at 220 - 240°C.
Put cream cheese in a mixing bowl. Leave it at room temperature first so it is easier to mix.
When it is soft enough, use a hand mixer or a whisk to soften it more.
Put in powdered sugar and beat with low speed. Add one egg at a time while beating with low speed.
Pour in whipping cream, coconut milk, and pandan extract. Mix well.
Sieve the cornstarch. This is optional. If you want to have a gluten-free cake, omit the cornstarch. Or you can also reduce the cornstarch to half if you want a creamier cheesecake.
Mix the cornstarch well. Sieve the batter with a strainer into the baking pan.
Bake in a preheated oven for 30 - 40 minutes. Please watch the top part. When it is charred enough, you can take it out o the oven. The baking time should be around 35 minutes.
Take out from the oven. This time you will see the cake rises to the top and a little bit jiggly. It should be okay.
Let it cool down. When it has cooled down, the cake will deflate. Transfer to the chiller and let it cool in the fridge for minimum of 2 hours or even better overnight.
The next day, take out the cake from the pan. Peel off the parchment paper. Serve on a plate. Enjoy!

Video

Notes

Use homemade pandan extract. The fragrance is more intense.
You can use a food processor for a faster mixing. Don't forget to sieve the batter for a smooth texture.
Chill the cheesecake overnight for better texture.
If you want a creamier texture, reduce the cornstarch by half or use none of it.

Nutrition