This pandan Basque cheesecake makes a wonderful treat with its burnt exterior, creamy interior, and subtle pandan flavor in contrast to the whipped coconut cream and crunchy, toasted coconut.
During our Vietnam trip, I got to try a lot of pandan desserts and was completely intrigued by Uyen Luu’s recipe for a pandan Basque cheesecake from her new cookbook, Vietnamese Vegetarian. While cheesecake was never a part of the Vietnamese repertoire, I couldn’t resist this mash-up of Spanish influence with Vietnamese flavor. I love the subtle pandan flavor in the creamy cheesecake in contrast to the whipped coconut cream and crunchy, toasted coconut.
What is Pandan
Pandan, also known as Pandanus amaryllifolius, is a tropical perennial shrub from Southeast Asia, prized for its vanilla-citrusy flavor. It’s dubbed the Asian vanilla. Vietnamese call pandan lá dứa, or “pineapple leaf,” due to the similar appearance of elongated blade-shaped leaves resembling the top of a pineapple plant even though they have no relation.
How to Make Pandan Extract
- You can make pandan extract from fresh or frozen pandan leaves.
- Wash the pandan leaves. Cut the leaves into 1-inch strips.
- Blend 3 ounces of pandan leaves with 1 cup of water.
- Use a high speed blender to blend them with water. Occasionally I will use coconut water or coconut milk to make the extract if the recipe calls for coconut.
- Press the blended mixture through a fine sieve to get the pandan extract.
- Store the extract in the refrigerator for up to 7 days if you are not using it right away.
How to Make Cheesecake
- To make the pandan Basque cheesecake, beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until very smooth.
- Add eggs one at a time.
- Add coconut cream, pandan extract, and salt and beat until combined.
- Sift cornstarch evenly over cream cheese mixture using a fine-mesh sieve and beat on low speed until the batter is very smooth and homogenous.
- Strain batter through the same fine mesh sieve that you used for the cornstarch directly into prepared pan. Pop any large bubbles on the surface with a toothpick.
How Long to Bake Cheesecake
Transfer the baking sheet with pan to the middle rack in the oven. The pandan Basque cheesecake bakes at a higher temperature at 400°F compared to 350°F for traditional cheesecake, giving it a deep golden hue and caramelized flavor. Bake the cheesecake until deeply golden brown on top and still very jiggly in the center, about 60 minutes.
How Long to Let Cheesecake Set
Let the cheesecake cool completely to room temperature before unmolding and serving. Or you can refrigerate it overnight, bring it to almost room temperature, and serve slightly chilled the next day. I prefer the latter.
What to Serve Cheesecake With
When it comes to cheesecake, I love a contrast in texture. I decided to make a whipped coconut cream and toast some coconut slices to enhance the flavor of the pandan Basque cheesecake.
Make Ahead and Storage
- The coconut pandan Basque cheesecake can be made 2 days ahead
- Store leftover cheesecake in a lidded container in the refrigerator for up to a week.
For more Basque cheesecake inspiration:
Pandan Basque Cheesecake
Ingredients
Pandan Extract
- 3 ounces pandan leaves
- 1 cup water or coconut water or coconut cream
Cheesecake
- 2 pounds cream cheese, room temperature
- 1 cup sugar
- 4 large eggs, room temperature
- 2 tablespoons cornstarch
- 1 ½ cups coconut cream
- ¼ teaspoon salt
For Serving
- ¾ cup heavy cream
- ½ cup coconut cream, cold (refrigerated the night before)
- 6 tablespoons confectioner's sugar
- ¾ cup coconut slices, toasted
Instructions
- To make pandan extract, add leaves and coconut cream to a high speed blender and blend to a pulp. Pour everything over a fine mesh sieve placed over a bowl. Use a spoon to press down on the pulp to get as much extract as possible. Set aside. You will get about ¾ cup of pandan extract.
- Preheat oven to 400°F.
- Grease 9-inch springform pan, then line bottom and sides with 2 overlapping sheets of parchment, making sure parchment comes at least 1.5" above top of pan on all sides.
- Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until very smooth and well combined, about 3 minutes.
- Increase speed to medium and add eggs one at a time. Add in pandan extract, coconut cream, and salt and beat until combined, about 1 minute.
- Turn off mixer and sift cornstarch evenly over cream cheese mixture using a fine-mesh sieve and beat on low speed about 30 seconds.
- Strain the batter with a fine mesh sieve directly into the prepared pan and transfer the pan to the middle rack in the oven.
- Bake the cheesecake for 60 minutes, until the top is a deep-dark brown, the edges are just set, and the center is still jiggly.
- Let cool completely. Unmold and carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature or refrigerate and serve whipped coconut cream and toasted coconut.
For serving
- In a stand mixer with the whisk attachment, combine heavy cream, coconut cream, and sugar in a bowl and whisk until stiff peaks form.
- Spread coconut slices in a single layer on a baking tray and toast in the oven at 350 degrees F for 5 minutes or until golden.
Rebecca L Sue
1 Cup Coconut Cream is listed twice, is this correct?
Vy Tran
Hi Rebecca! Yes, 1 cup of coconut cream to make the pandan extract and another cup to make the batter.
Vicki
Would palm sugar work instead of white sugar? I’m not sure if it would affect the cheesecake consistency?
Thanks
Vy Tran
Hi Vicki! I think the palm sugar would taste good and not affect the consistency. Not sure how it will affect the color of the cheesecake though.
T
If I have pandan flavoring, how much can I use instead of using pandan leaves?
Vy Tran
Hi T! Unfortunately I don't have an answer for you because I didn't make the cheesecake with pandan extract. Also each extract varies in term of strength. I have pandan extract at home and I don't use it because the flavor isn't very strong. If I had to guess, it would be at least 1 tablespoon of pandan extract.
Angel
This is so lovely! I decided to give it a try but use pandan essence instead (I used 1 tsp and find it just the right amount for me as I didnt want it to be too overpowering or too bright green). I also misread the measurement of the coconut cream for serving, I did 1 cup instead and it was still so good. Thank you for the lovely recipe, my family loved it! Will definitely make this again in the future.
Vy Tran
Hi Angel! I'm so happy to hear everyone enjoyed the recipe. I haven't used pandan essence so I'll have to try it with other recipes.
Em
Wow this cheesecake is so light and the pandan flavor was subtle but present. Will make it again!
Viana
Hi, would I have to substitute any additional liquid for the cheesecake if I just used one tablespoon of store bought pandan extract instead of the 3/4 cup homemade extract?
Vy Tran
Hi Viana! You could substitute with about 3/4 cup of coconut cream if you're using the pandan paste.