Pandan Basque Burnt Cheesecake Recipe
April 14, 2021
This Pandan Basque Burnt Cheesecake is creamy and carries the lightly fragrant taste of Pandan. It has everything that you enjoy in the original Basque Burnt Cheesecake - creamy, smooth and with a caramelised top.
For those who are unfamiliar with what is Pandan: "Pandan leaves have a naturally sweet taste and soft aroma. Its flavor is strong, described as grassy with hints of rose, almond, and vanilla, verging on coconut. Pandan shares an aroma compound with basmati rice, so some cooks looking to save money will flavor plain rice with pandan." Source
This recipe is incredibly simple to make, and hard to go wrong. You can adjust the gooeyness of the cheesecake by adjusting the baking time - reduce the baking time for a few minutes for more gooeyness, and bake for a few minutes longer for a firmer texture.
An important thing to note is that you have to let the cake chill in the fridge for at least 4 hours for it to set. Cut and serve when chilled for a firm cheesecake. Leave it out from the fridge to return to room temperature for more gooeyness. I prefer something more gooey, so I left my cake out for about 10 minutes before slicing into it.
I used an 18cm (7 inch) round springform cake pan from Alko Kitchenware for this recipe. The cake pan is from Germany and is the perfect size for home parties/celebrations. It is super easy to use because the springform makes it easy to take the cake out, and non-stick surface makes it easy to clean.
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MATCHA BASQUE BURNT CHEESECAKE RECIPE
by Sumopocky
Equipment
7 inch round cake pan
Baking paper
Ingredients
575g of Cream cheese
150g of Caster sugar
25g of Cake flour
5 Eggs (regular size)
4 tsp of Pandan paste
360ml of Heavy cream
25g of Cake flour
Directions
1. Preheat the oven to 220°C.
2. Line the cake pan with baking paper. Press the paper well into the mould.
3. With an electric mixer, beat the cream cheese.
4. Add the caster sugar to cream cheese, and beat till it is white and fluffy.
5. Beat in the eggs, followed by pandan paste.
6. In a separate bowl, sift the cake flour into the heavy cream. Mix it and pour it through the sieve into the cheesecake mixture in Step 5. This is to prevent lumps and ensure a smooth texture.
7. Beat the mixture to ensure everything is combined well and there are no lumps.
8. Knock on countertop to prevent air bubbles.
9. Bake in the preheated oven at 220°C for approximately 30 to 35min. When you remove the cheesecake from the oven, it should still be jiggly and wobbly. This is normal, and you don't need to bake it for longer.
10. With the cheesecake still in the pan, let it cool to room temperature. Then, chill in the fridge for at least 4 hours.
11. Gently remove the cake from the pan and peel off the baking paper. Slice and serve!
by Sumopocky
Equipment
7 inch round cake pan
Baking paper
Ingredients
575g of Cream cheese
150g of Caster sugar
25g of Cake flour
5 Eggs (regular size)
4 tsp of Pandan paste
360ml of Heavy cream
25g of Cake flour
1. Preheat the oven to 220°C.
2. Line the cake pan with baking paper. Press the paper well into the mould.
3. With an electric mixer, beat the cream cheese.
4. Add the caster sugar to cream cheese, and beat till it is white and fluffy.
5. Beat in the eggs, followed by pandan paste.
6. In a separate bowl, sift the cake flour into the heavy cream. Mix it and pour it through the sieve into the cheesecake mixture in Step 5. This is to prevent lumps and ensure a smooth texture.
7. Beat the mixture to ensure everything is combined well and there are no lumps.
8. Knock on countertop to prevent air bubbles.
9. Bake in the preheated oven at 220°C for approximately 30 to 35min. When you remove the cheesecake from the oven, it should still be jiggly and wobbly. This is normal, and you don't need to bake it for longer.
10. With the cheesecake still in the pan, let it cool to room temperature. Then, chill in the fridge for at least 4 hours.
11. Gently remove the cake from the pan and peel off the baking paper. Slice and serve!
2 comments
It is such a great pleasure that you have shared your panda basque brunt cheesckae recipe thanks for that and keep sharing posts like this.
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Thank you soo much for sharing this Pandan basque brunt cheesecake recipe i really appreciate you for sharing this recipe. Bape Hoodie
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