Pandan Basque Cheesecake
Enjoy a stunning pandan basque cheesecake featuring a dramatic scorched top and a silky, molten center, beautifully infused with the botanical, vanilla-like aroma of Southeast Asia.
Equipment
- 6 inch springform pan
- Parchment Paper
- Pot
- Whisk
Ingredients
- 450 g Cream cheese
- 104 g Fine sugar
- 3 Large eggs
- 7.5 g Cornstarch
- 240 ml Heavy cream
- 20 g Flour
- 1 tsp Pandan extract
- 1 tbsp Butter
- 1 splash Vanilla extract
- 1 pinch Salt
Instructions
Prep the pan and heat
- Heat your oven to 425F so it is fully roaring by the time the batter is ready. Basque cheesecake needs that initial blast to brown fast while the center stays protected.
- Line a 6-inch springform pan with parchment paper, pressing it into the base and up the sides. Leave 1.5 to 2 inches standing above the rim, because the cake rises like a soufflé before it relaxes back down, and crinkles are completely fine.
Build a smooth, warm base
- Set a pot over low heat and add the Cream cheese and Butter, then stir patiently until the mixture turns thick, glossy, and completely free of lumps. You are looking for a soft, spreadable texture that smells lightly tangy and dairy-sweet, not bubbling or oily.
- Stir in the Fine sugar until it dissolves and the batter looks satiny, then take the pot off the heat. Add the Large eggs one at a time, mixing until each disappears, so the batter stays smooth instead of curdled.
- Add the Flour and Cornstarch and mix until you cannot see any dry pockets, scraping the bottom and corners of the pot. When it is right, it will look like a pourable, uniform custard with no specks of starch.
- Pour in the Heavy cream and mix until the batter loosens and flows in ribbons. Add the Vanilla extract and Salt, then pause and inhale, you should get a warm, bakery-like aroma with a clean dairy note.
Add the pandan, then pour
- Scoop out about a bowl of batter and stir in the Pandan extract until the color turns verdant and the aroma becomes unmistakably pandan. If you prefer, blend everything in a high-speed blender until smooth, I have found 10 seconds is plenty for a lump-free batter without whipping in too much air.
- Pour about 1/4 of the plain batter into the lined pan, then add all of the pandan batter, and finish with the remaining plain batter. The layers will marble a bit on their own, and that is part of the charm.
Bake, then chill for the signature jiggle
- Smooth the top with a whisk, then tap the pan lightly to nudge up any hidden air pockets. Bake for 30-35 minutes, watching for a top that turns deeply browned and toasty, with darker spots like a well-seared crust.
- If the top is not burnt brown by minute 30, raise the temperature to 475F and bake for 5 more minutes. The center should still wobble dramatically when you gently shake the pan, like a thick custard wave.
- Cool at room temperature until the pan no longer feels warm, then refrigerate for at least 4 hours or overnight. For clean slices and the best mouthfeel, serve at room temperature after a short sit on the counter.
Notes
Temperature Tip: Bring your ingredients close to room temperature before you start to avoid stubborn lumps in the batter.
Baking Test: Use the jiggle test instead of a toothpick; the center should move in a dramatic, wave-like wobble while the edges look set.
Pan Size: A 6-inch springform pan is highly recommended to achieve the tall rise and protected custard core.
Cooling Rule: Do not slice while warm. Give it 4 to 6 hours in the fridge, then let slices sit briefly at room temperature for the best texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 350kcalCarbohydrates: 25gProtein: 6gFat: 28gSaturated Fat: 16gCholesterol: 130mgSodium: 250mgPotassium: 120mgSugar: 18gVitamin A: 800IUCalcium: 80mgIron: 1mg
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