Description
This Deliciously Creamy Pandan Basque Burnt Cheesecake is a tropical twist on the classic Basque burnt cheesecake, infused with fragrant pandan paste for a unique flavor. Featuring a deeply caramelized top and a creamy, velvety interior, this cheesecake is baked to perfection and served with a dusting of icing sugar, toasted desiccated coconut, and fresh berries for added texture and taste.
Ingredients
Scale
Pan Preparation
- 0.5 tsp Extra Light Tasting Olive Oil (for greasing the pan)
Cheesecake Batter
- 750 grams Cream Cheese, full-fat, softened at room temperature
- 250 grams Granulated White Sugar
- 5 large Eggs, at 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
- 30 grams Unbleached White All-Purpose Flour
Toppings and Garnish
- Dusting of Icing Sugar
- Toasted Desiccated Coconut
- Fresh Berries or Other Fruit
Instructions
- Pan Preparation: Lightly brush the interior of a 10-inch springform pan with extra light tasting olive oil. Line it with two large sheets of parchment paper placed crisscrossed to ensure easy removal of the cheesecake after baking.
- Mix Cream Cheese and Sugar: Cut the softened cream cheese into 8 cubes and place in a large mixing bowl. Add granulated white sugar and beat on medium speed for about 2 minutes until the mixture is smooth and creamy.
- Add Eggs: Incorporate the eggs one at a time, beating on medium-low speed after each addition to ensure they are fully blended before adding the next.
- Add Cream, Vanilla, and Pandan: Pour in the whipping cream, vanilla extract, and pandan paste. Continue mixing on low speed until the batter is evenly combined and velvety smooth.
- Sift in 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 has a silky consistency.
- Pour and Tap: Transfer the batter into the prepared springform pan. Gently tap the pan on the countertop to release any trapped air bubbles.
- Bake: Preheat the oven to 350°F (175°C). Bake the cheesecake for 55-60 minutes until the top develops a deep golden brown, almost burnt color characteristic of a Basque burnt cheesecake.
- Cool: Remove the cheesecake from the oven and place it on a wire cooling rack. Let it cool completely for 2-3 hours, then cover and refrigerate for at least 1 hour to set.
- Serve: When ready to serve, carefully unmold the cheesecake and allow it to come to room temperature for about 20 minutes. Dust with icing sugar, sprinkle toasted desiccated coconut on top, and garnish with fresh berries or fruit slices before slicing and plating.
Notes
- Use full-fat cream cheese and heavy whipping cream for the creamiest texture.
- Ensure all ingredients, especially eggs and cream cheese, are at room temperature to avoid lumps and achieve a smooth batter.
- The pandan paste is key for the signature flavor—do not substitute with pandan essence or extract.
- Allow ample cooling and refrigeration time for the cheesecake to set properly and develop the perfect texture.
- Be careful not to overbake; the top should be deeply browned but the center creamy and soft.
- Fresh berries add a nice tart contrast balancing the richness of the cheesecake.
