Pandan Basque Cheesecake
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The original burnt basque cheesecake had me at the first bite! I fell in love with the cheesecake. And I saw my pandan extract in the fridge and thought of blending it into the cheesecake.
It became our new favorite cheesecake. The nutty caramel like flavor with pandan fragrance really captures our heart.
Why You Will Love This Recipe
Recipe Ingredients
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
- 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. (image 1)
- 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. (image 2, 3)
- Put in powdered sugar and beat with low speed (image 4). Add one egg at a time while beating with low speed (image 5).
- Pour in whipping cream, coconut milk, and pandan extract (image 6, 7, 8). Mix well.
- Sieve 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, 11).
- Bake in a preheated oven for 30 – 40 minutes in the middle rack. 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. (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, the cream cheese has set.
- If you want a creamier texture, reduce the cornstarch by half or use none of it.
FAQs
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, the cream cheese has set.
- 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!