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Burnt pandan basque cheesecake with a vibrant green center made by infusing cream with fresh pandan leaves.

Pandan Basque Cheesecake

Brenda Venera
This vibrant Pandan Basque Cheesecake combines a deeply caramelized burnt top with a lush, custardy green center infused with the floral aroma of fresh pandan leaves.
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Prep Time 15 minutes
Cook Time 1 hour
Steeping time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Southeast Asian, Spanish
Servings 12 slices
Calories 450 kcal

Equipment

  • 22cm springform tin
  • Baking paper
  • Electric hand mixer or stand mixer
  • Small saucepan

Ingredients
  

  • 6 eggs
  • 900 g cream cheese, chopped into cubes
  • 300 g white sugar
  • 400 g pouring cream
  • 30 g flour
  • 1 1/2 tbsp pandan leaf powder

Instructions
 

Infuse and Prepare

  • In a small saucepan, warm the 400g pouring cream with 3 to 4 bruised and knotted fresh pandan leaves until it just begins to simmer. Remove from heat and let the leaves steep for 15 minutes. Discard the leaves and allow the cream to cool completely.
  • Preheat your oven to 200°C. Line a 22cm springform tin with baking paper, ensuring the paper extends 10cm above the rim to support the cheesecake as it rises.

Mix the Batter

  • Place the eggs in a mixing bowl and beat with a hand mixer or stand mixer until smooth and fully blended.
  • Add the cubed cream cheese to the eggs. Beat until the mixture is completely silky and lump-free, scraping down the sides of the bowl as needed.
  • Mix in the white sugar until unified. Slowly pour in the cooled infused cream and the pandan leaf powder, mixing until the batter is a vibrant green color with no streaks.
  • Add the flour and mix only until the batter is smooth. The final mixture should be glossy and pourable.

Bake for That Signature Jiggle

  • Pour the batter into the prepared tin and tap it gently on the counter to remove air bubbles. Bake for 60 minutes until the top is deeply darkened and the center still wobbles noticeably when nudged.

Cool and Unmold

  • Let the cheesecake cool completely in the tin to allow it to settle without cracking. Once cool, release the springform ring, remove the paper, and transfer to a serving plate.

Notes

Storage Tip: Refrigerate the cheesecake after it cools completely. It keeps well for up to 5 days, though the texture is best within the first 48 hours. Avoid freezing as the custard center may lose its softness.
Serving Tip: For the best pandan aroma, serve at room temperature. If you prefer a firmer, denser slice, serve it chilled.
Pro Tip: Sift the pandan leaf powder with the flour before adding them to the batter to prevent green clumps and ensure an even color.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 450kcalCarbohydrates: 25gProtein: 8gFat: 35gSaturated Fat: 22gCholesterol: 150mgSodium: 280mgPotassium: 120mgFiber: 0.5gSugar: 20gVitamin A: 1200IUCalcium: 80mgIron: 1mg
Keyword burnt cheesecake, pandan basque cheesecake
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