Pandan Basque Cheesecake
This post may contain affiliate links.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.
One bite of the original burnt Basque cheesecake and I was hooked—its molten center and caramelized crust won me over.
Then I thought—why not toss in my fave pandan extract? That stuff’s like magic, turning everything from fluffy Pandan Serabi to bouncy Taiwanese Castella cake into next-level deliciousness!
The result?
The pandan’s floral nutty fragrance really adds this cheesecake to the next level.
Forget the Mini New York Cheesecake or Japanese Hokkaido Cheese Tart—this green beauty, with its charred top and soft, melty center, has become the most favorite cheesecake in our kitchen.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Pandan Leaf Extract – This is the ingredient that gives this cheesecake an Asian flair. Use homemade pandan extract or store-bought pandan essence. Homemade pandan extract is very easy to make. You just need to be patient because it takes a few days to let the extract finally settles.
Coconut Milk – In addition to the whipping cream, coconut milk adds creamy texture to the cake. Moreover, it blends very well with pandan extract.
Cream Cheese – Cream cheese is the important ingredient in this cake. Beat or whisk with low speed to avoid the cream cheese from curdling.
Whipping Cream – Whipping cream give this cheesecake creamy texture. Use full fat dairy whipping cream for best result .
Cornstarch – Cornstarch may be added according to your preference. If you want the cheesecake gluten-free, omit this.
Be sure to check out the full recipe and ingredient list below
How to Make Pandan Cheesecake
STEP 1. 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 with low speed to soften it (Images 1). Add powdered sugar and continue beating (Images 2, 3). Add one egg at a time while beating with low speed (Image 4).
STEP 2. Pour in whipping cream, coconut milk, and pandan extract (Images 5, 6, 7). Mix well with low speed (Image 8).
STEP 3. Toss in the cornstarch into the batter (Image 9). 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 (Image 10). Bake in a preheated oven for 30 – 35 minutes in the middle rack (Image 11). 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 top. 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 (Image 12). 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!
Pro Tips
- 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.
How to Serve
Serve this vibrant cheesecake cold or at room temperature to let its creamy texture and aromatic pandan fragrance shine.
Pair it with a scoop of Mango Ice Cream for a tropical duo, or drizzle with Coconut Kaya Jam to enhance its caramel-like depth.
When it comes to drinks, skip heavy coffees—this dessert sings alongside Earl Grey Milk Tea for a fragrant pairing or a cold Lemongrass Pandan Tea to cleanse the palate. And if you’re serving a spread, balance the sweetness with savory bites like Fried Shrimp Balls or Fried Wontons—their salty, umami flavor make each cheesecake bite even more addictive.
FAQs about Pandan Cheesecake
Yes, you can use store-bought pandan essence.
This cake is already gluten-free as it only used a little cornstarch. You can omit it if you want a creamier texture.
Yes, you can. But you still have to sieve the batter for smooth texture.
Storage
This cheesecake is best served within 3 days. Store the cake in a closed container in the chiller. The cake is best served chilled.
Pandan Basque Cheesecake
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 corn starch
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.
I love pandan flavor so much and I mixed it into my favorite cheesecake! I tweaked the recipe by including coconut milk to make a good combination with the pandan extract and it turned out fabulous!