That Spicy Chick

Pandan Basque Burnt Cheesecake

This Pandan Basque Burnt Cheesecake is incredibly easy to make, and wonderfully rich and creamy! It boasts irresistible warm vanilla tones and pandan flavors with a hint of coconut, and has a magnificent caramelized burnt top!

I’ve been obsessed with pandan desserts ever since my favorite Thai restaurant started giving free layered pandan coconut jelly dessert with every takeaway order. I absolutely adore the fragrant pandan aroma, and light vanilla and coconutty flavor! 😋

Since my Lemon Basque Burnt Cheesecake has been such a hit with you all, I thought why not try a different and unique flavored Basque cheesecake? Thus, this Pandan Basque Burnt Cheesecake was born!

It’s wonderfully rich and creamy like your typical Basque burnt cheesecake, has delicious warm vanilla tones and pandan flavors, and boasts an irresistible caramelized burnt top. 😍

Since I realize that fresh pandan leaf (screwpine leaf) is not easily available everywhere outside of Asia, I’ve used pandan paste instead to deliver the aromatic, subtle nutty and grassy vanilla flavors to this cheesecake. You’re welcome to use pandan extract or essence instead, either homemade or store-bought.

Top view of whole pandan burnt cheesecake on a sheet of parchment paper.

Why This Recipe Works

  • It’s easy and straightforward to make, and doesn’t require baking in a water bath like regular cheesecakes.
  • You only need about 15 minutes to prepare the batter. The lengthiest part is waiting for the cake to cool so you can enjoy it!
  • It’s wonderfully rich and creamy, and full of grassy vanilla flavors with a hint of coconut thanks to the pandan flavoring! It also has delicious caramelly tones and a beautiful “burnt” top.
  • Using a springform pan that’s properly lined with parchment paper ensures that the cake will rise and fall into ripples as it cools, and that it won’t crack through the center when you unlatch the sides of the pan.

Ingredients

Labeled ingredients for Pandan Basque Burnt Cheesecake on a wooden board.
  • Cream Cheese: I used full-fat Philadelphia brand and highly recommend it for best flavor and texture. But any full-fat cream cheese will work.
  • Granulated White Sugar: Although caster sugar (superfine sugar) is often used in cheesecakes, I used granulated white sugar because that’s what I always have on hand. (See notes for measurements in the recipe card below if using caster sugar).
  • Eggs: Make sure they’re at room temperature. I like to use Japanese eggs in my baked desserts, but any large eggs you regularly use is fine.
  • Whipping Cream: Or use heavy or double cream. Make sure that the cream has a minimum of 35% fat content per 100 grams.
  • Fine Sea Salt: Use half the amount if using iodized table salt.
  • Vanilla Extract: The original Basque burnt cheesecake doesn’t have any, but I LOVE adding a little bit of vanilla to my baked desserts for some warm vanilla tones.
  • Pandan Paste: I used pandan paste (available online or from Southeast Asian grocery stores) to deliver the signature grassy vanilla and coconut flavors of fresh pandan leaves. You can use pandan extract or essence instead. However, you may need to adjust the amount and add more depending on how strong of a pandan flavor you’d like this cake to have. Note that depending on the brand of pandan paste, extract, or essence you use, the green color may be lighter or darker. I recommend using either Koepe Koepe or Butterfly brand pandan paste for this recipe.
  • Flour: To give the cake some structure. I used ¼ cup as I like my cheesecake to be firm and slightly creamy. Feel free to use less if you’d like the cake to have a less dense and more creamy texture.
  • To Serve (optional): You can serve with a dusting of icing sugar, toasted desiccated coconut, fresh berries or other fruit if desired.

Full ingredient amounts are in the recipe card below.

How to Make Pandan Basque Burnt Cheesecake

Prep. Preheat oven to 200°C/400°F. Lightly brush oil in a 10-inch springform pan, then line with two large sheets of parchment paper in a crisscrossed fashion. Press and crease as needed to ensure that the bottom of the pan is properly covered, and that the parchment paper rises a few inches above the sides of pan.

1. Beat the cream cheese and sugar. Using an electric hand mixer (or a stand mixer with the paddle attachment), until smooth and creamy.

2. Beat in eggs. One at a time, and beat until fully incorporated before adding the next egg.

3. Add cream and flavorings. Beat until evenly combined.

4. Add the flour. Use a fine mesh strainer to sift in the flour. Mix until the batter is very smooth and no lumps remain.

Process steps to make pandan basque burnt cheesecake batter.

5. Bake. Pour the batter into the prepared cake pan and bake for 55-60 minutes, or until the top has risen and is a deep shade of golden brown. The cake will still be slightly jiggly in the center, but that’s normal.

6. Cool. Transfer to a wire cooling rack and allow to cool completely. (It will deflate, set, and darken more as it cools.) Once at room temperature, cover lightly with a sheet of foil and refrigerate for an hour (or overnight if serving the next day).

Unbaked green batter and baked pandan burnt cheesecake in a springform cake pan.

7. Slice and serve! Remove from the refrigerator and unmold the cake by taking off the sides of the pan. Gently peel back the parchment paper. Once the cake reaches room temperature, slice, serve, and enjoy!

This Pandan Basque Burnt Cheesecake tastes fantastic on its own. But as mentioned, feel free to serve with a dusting of icing sugar, sprinkling of toasted desiccated coconut, or fresh berries or any other fruit if desired.

Pandan burnt cheesecake with a slice cut out to show the inside.

Full detailed instructions are in the recipe card below.

Cook’s Tips

  • Line the springform pan properly with the parchment paper. Lightly brushing oil in the pan and on the inner sides (or buttering it) helps the parchment paper to stick, and will ensure that there are no leaks while baking.
  • Use room temperature ingredients. Take out your eggs, cream cheese, and whipping cream from the fridge 1 hour in advance before you start making the batter. Room temperature vs. cold ingredients will make a difference in the texture of the cake.
  • Place the springform pan on a baking tray instead of a wire rack when baking. In case there’s any leakage, the baking tray will catch it and you won’t have to clean up your oven floor.
  • Don’t overbeat/mix. Overbeating/mixing will cause more gluten and air bubbles to form in the batter. This will result in a dryer cake. Once an ingredient is incorporated, move onto the next one.
  • Release trapped air bubbles before baking. Gently tap the cake pan on the counter to pop the air bubbles. Or use a toothpick or cake tester to poke them if they are stubborn.
Top view of pandan burnt cheesecake slice and a fork on a plate.

FAQs

How long can Basque burnt cheesecake last in the fridge?

If stored properly (either sliced or whole) in a sealed airtight container in the fridge, the cheesecake will last for up to 1 week. However, it’ll taste best and freshest if consumed within 3 days.

Can sliced Basque burnt cheesecake be frozen?

Place the slices on a large baking tray, making sure to leave enough space in between of each slice. Freeze for a few hours until hardened. Transfer the frozen slices to individual sealed airtight containers and wrap the containers tightly in foil for added protection. Freeze for up to 3 months.

How to defrost Basque cheesecake?

To defrost/thaw, remove the foil and the container’s lid to prevent water droplets from dripping on top of the cake. Cover with a paper towel and set the container(s) on the counter for a few hours, until it reaches room temperature and has softened. Alternatively, place the container in the fridge and allow to defrost overnight. Remove from the fridge and enjoy at room temperature (or chilled if preferred).

Variations

  • Bake for a longer/shorter duration. Bake 5 minutes longer than the time specified for a firmer and more burnt cheesecake. Or bake 5 minutes less for a creamier and softer cheesecake with a slightly less burnt top.
  • Bake in an 8-inch or 9-inch springform pan. The cake will be thicker and you’ll need to increase the baking time by 5 minutes or so. But you can use either of these sizes if that’s what you own.
  • Use cake flour. For a creamier and slightly less dense cake.
  • Make it gluten-free. Use a gluten-free flour such a 1-to-1 gluten-free baking flour. Or you can try using corn starch or rice flour.
  • Leave out the pandan and vanilla flavorings. Make a classic Basque burnt cheesecake by leaving out the pandan paste and vanilla extract. Alternatively, you can use 2-3 teaspoons of vanilla extract to make a vanilla flavored Basque burnt cheesecake. If you’re in the mood for a bright flavored summer-forward cheesecake, check out my Lemon Basque Burnt Cheesecake. It’s full of delicious and irresistible lemony flavors, and is one of the most popular recipes on the blog!
Cake slicer with cake slice, and whole cake. Text overlay "Pandan Basque Burnt Cheesecake" and "thatspicychick.com".

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Cake slicer with a pandan burnt cheesecake slice above rest of the cake.

Pandan Basque Burnt Cheesecake

This Pandan Basque Burnt Cheesecake is incredibly easy to make, and wonderfully rich and creamy! It boasts irresistible warm vanilla tones and pandan flavors with a hint of coconut, and has a magnificent caramelized burnt top!

  • Author: Lavina
  • Prep Time: 15 minutes
  • Cooling Time: 3 hours
  • Cook Time: 55 minutes
  • Total Time: 4 hours 10 minutes
  • Yield: 12 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: Asian-inspired
  • Diet: Vegetarian
Scale

Ingredients

  • ½ TSP Extra Light Tasting Olive Oil (or vegetable oil) – for greasing cake pan
  • 750 grams / 26.45 ounces Cream Cheese (full-fat Philadelphia brand preferred) – at room temperature and softened, each block cut into 8 cubes
  • 250 grams / 1 & ¼ cup Granulated White Sugar 
  • 5 large Eggs (5660 grams each), at room temperature
  • 300 ml / 1 & ¼ cup Whipping Cream (or heavy or double cream) – must have a minimum of 35% fat content per 100 grams
  • 1 TSP Fine Sea Salt (see notes)*
  • 1 TSP Vanilla Extract
  • 1 TBLS Pandan Paste (not essence or extract, Koepe Koepe or Butterfly brand recommended)
  • 30 grams / ¼ cup Unbleached White All-Purpose Flour
  • To Serve (optional): Dusting of icing sugar, toasted desiccated coconut, fresh berries or other fruit

Instructions

  1. Prep: Lightly brush extra light tasting olive oil on the bottom and inner sides of a 10-inch springform pan. Line the pan with two large sheets of parchment paper (nonstick cooking paper) in a crisscrossed fashion. Press and crease as needed to ensure that the bottom of the pan is covered. The parchment should rise at least 2 inches above the sides of pan on all sides.
  2. Beat the cream cheese: Cut the softened cream cheese blocks into 8 cubes each. Add to a large mixing bowl along with the granulated white sugar and beat on medium speed, scraping the sides of the bowl as needed, until smooth and creamy – about 2 minutes.
  3. Beat in the eggs: Add the eggs, one at a time, and beat on medium-low speed until each egg is fully incorporated before adding the next one.
  4. Add the cream and flavorings: Pour in the whipping cream, and add the vanilla extract and pandan paste. Continue beating on low speed until evenly combined.
  5. Sift in the flour: Use a fine mesh strainer to sift the flour into the bowl and mix on low speed to combine, scraping the sides of the bowl as needed, until no lumps remain and the batter is very smooth.
  6. Bake: Pour the batter into the prepared pan. Tap the pan gently on the counter to pop any air bubbles that have formed. Bake for 55-60 minutes, or until the top is a deep shade of golden brown and has risen, but the cake is still quite jiggly in the center.
  7. Cool: Transfer the cake pan to a wire cooling rack and allow to cool completely – about 2-3 hours. The cake will deflate and darken more as it cools. Once at room temperature, cover the top with a sheet of foil or parchment paper and refrigerate for at least 1 hour (or overnight if serving the next day).
  8. Slice and serve: Remove the cake from the refrigerator and unmold by taking off the sides of the pan. Carefully peel back the parchment paper, and allow the cake to come back to room temperature (wait at least 20 minutes). Then slice, plate, and serve with a dusting of icing sugar, sprinkling of toasted desiccated coconut, fresh berries or other fruit if desired.

Notes

  1. Pandan paste: This is available online or from Southeast Asian grocery stores. You can use pandan extract or essence (homemade or store-bought), but you may need to adjust the amount and add more depending on how strong of a pandan flavor you’d like this cheesecake to have. Note that depending on the brand of pandan paste, extract, or essence you use, the green color may be lighter or darker. I recommend using either Koepe Koepe or Butterfly brand pandan paste for this recipe.
  2. Salt: Use half the amount if using iodized table salt.
  3. If using caster/superfine sugar: You’ll need about 1 & 1/4 cup + 2.5 tablespoons.
  4. Storing: Store the cake whole or sliced in sealed airtight container(s) for up to 7 days. It will taste best and freshest during the first 3 days.
  5. Cheesecake flavor: The pandan flavor will be stronger and the cheesecake will taste even better the next day once the flavors have had time to develop and meld. You can store it in the fridge overnight if making a day in advance, but be careful of moisture getting into the cake. Cover the top of the cake properly with aluminum foil before storing in a sealed airtight container in the fridge.
  6. Springform pan size: If using an 8-inch or 9-inch springform pan, the cake will be slightly thicker and you’ll need to increase the baking time by 5 minutes or so.
  7. See post for more tips and variation ideas if you’d like to customize this Basque burnt cheesecake.

Nutrition

  • Serving Size: 1 slice
  • Calories: 383
  • Sugar: 23.7g
  • Sodium: 359.5mg
  • Fat: 28.1g
  • Saturated Fat: 16.2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.2g
  • Carbohydrates: 26.8g
  • Fiber: 0.1g
  • Protein: 7.1g
  • Cholesterol: 155mg

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

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