Description

This Deliciously Creamy Pandan Basque Burnt Cheesecake combines the tropical aroma of pandan with the rich, velvety texture of a classic Basque cheesecake. Baked to perfection with a signature burnt top, this cheesecake offers a unique twist on a beloved dessert, featuring a smooth and creamy center, a subtle hint of vanilla, and a delightful crunch from toasted desiccated coconut. Perfect for elegant gatherings or special occasions, it provides a tropical flavor experience with each decadent bite.

Ingredients

Scale

Pan Preparation

0.5 tsp Extra Light Tasting Olive Oil (to prevent sticking)
Two large sheets of parchment paper

Cheesecake Batter

750 grams Cream Cheese (full-fat Philadelphia, softened at room temperature)
250 grams Granulated White Sugar
5 large Eggs (room temperature)
300 ml Whipping Cream (heavy cream with at least 35% fat)
1 tsp Fine Sea Salt
1 tsp Vanilla Extract
1 tbsp Pandan Paste (not essence or extract)
30 grams Unbleached White All-Purpose Flour

Toppings and Garnish

Dusting of Icing Sugar
Toasted Desiccated Coconut
Fresh Berries or Other Fruit

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Instructions

Prepare the Pan: Lightly brush the interior of a 10-inch springform pan with extra light tasting olive oil. Line the pan with two large sheets of parchment paper placed in a crisscross pattern to ensure easy removal of the cheesecake after baking.
Mix Cream Cheese and Sugar: Cut the softened cream cheese into 8 cubes and place them in a large mixing bowl. Add granulated sugar and beat on medium speed for about 2 minutes until the mixture is smooth and creamy with no lumps.
Add Eggs: Incorporate the eggs one at a time, beating on medium-low speed. Make sure each egg is fully blended before adding the next to maintain a smooth batter.
Combine Cream, Vanilla, and Pandan: Pour in the whipping cream along with vanilla extract and pandan paste. Mix gently on low speed until the mixture is uniformly smooth and velvety.
Sift and Mix Flour: Using a fine mesh strainer, sift the all-purpose flour into the batter. Beat on low speed until there are no lumps and the batter achieves a silky consistency.
Pour and Bake: Pour the batter into the prepared pan, then gently tap the pan on the countertop to remove any trapped air bubbles. Bake in a preheated oven at 350°F (175°C) for 55-60 minutes until the top develops a deep golden-brown, almost burnt appearance.
Cool and Chill: Remove the cheesecake from the oven and transfer it to a wire rack to cool completely, about 2-3 hours. Once cooled, cover and refrigerate for at least 1 hour to set firmly.
Serve: When ready to serve, gently unmold the cheesecake from the pan. Let it come to room temperature for at least 20 minutes to enhance creaminess. Dust with icing sugar, sprinkle toasted desiccated coconut, and garnish with fresh berries or fruit before slicing and serving.

Notes

Ensure cream cheese and eggs are at room temperature for a smoother batter and better texture.
Do not confuse pandan paste with pandan essence or extract; the paste provides more authentic flavor.
Allow the cheesecake to cool completely and chill before unmolding to prevent cracking.
Letting the cheesecake return to room temperature before serving improves flavor and texture.
Toasted desiccated coconut adds a nice crunch and complements the tropical pandan flavor perfectly.
If you prefer a less burnt top, adjust baking time slightly but keep the signature Basque burnt appearance for authentic taste.