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Pandan Burnt Cheesecake Recipe Made Simple

pandan burnt cheesecake recipe

This pandan burnt cheesecake recipe is one you can count on every single time. Our pandan burnt cheesecake recipe is a traditional burnt basque cheesecake that is flavored with pandan extract. It can be whipped up in a few minutes, is perfectly caramelized and has that luscious not too runny creamy center. 

Baking a basque cheesecake can be intimidating but don’t worry. We’ve got your back with this ultimate guide to making the perfect basque cheesecake. Here’s a brief overview of what we’ll cover in this post:

This pandan burnt cheesecake recipe is perfect for an 18cm or 7-inch cake tin but the picture you’ll see in our post is a mini basque burnt cheesecake. 

It’s cheesecake week at Yummyble! This week we’re featuring our best cheesecake recipes with a twist:

Let’s kick this post off with some important questions. First on the list is, “what is a basque cheesecake?”

What Is A Basque Cheesecake?

pandan burnt cheesecake recipe

Known also as a burnt cheesecake, a basque cheesecake can be recognized by its famous golden brown or almost burnt exterior. Just because it’s called a burnt cheesecake doesn’t mean it’s actually burned though. The interior starkly contrasts the burnt exterior and is creamy, rich, and silky when you cut into a basque cheesecake.

The name ‘basque’ seems like it would be a classic invented in the 17th century but This easy burnt cheesecake recipe is a lot younger than it seems. Created in 1990 by a chef in Spain, this cheesecake is unlike the New York cheesecake we’re all so familiar with. 

Speaking of differences, let’s have a look at how a basque cheesecake is different from a traditional New York cheesecake.

Differences: Traditional Cheesecake VS Basque Cheesecake

pandan burnt cheesecake recipe

A basque style cheesecake is different from a traditional New York cheesecake in appearance and form. Cheesecakes usually have a crust or biscuit bottom. A basque cheesecake doesn’t have this. It’s 100% just cheesecake batter. 

When you compare a NY cheesecake and basque baked cheesecake you’ll notice that a traditional cheesecake is almost perfectly smooth, crack free and pale in color. Whereas, a basque cheesecake is sunken, has a deep dark charred top, and may even have some cracks.

The next section is for any of you readers out there that may have any worries or questions about this pandan burnt cheesecake recipe. You guessed it, it’s the FAQ section.

FAQs About Basque Cheesecake

pandan burnt cheesecake recipe

A common question about any burnt cheesecake recipe is if it actually burnt. Technically, yes, if you compare it to a New York cheesecake but not really. 

The top of a basque cheesecake can be described as deeply caramelized instead of burnt to the point its black and tastes of carbon. There’s a fine line. That “burnt” crust happens because the sugar caramelizes and because of Maillard browning. Which is a fancy term that means brown equals flavor. It happens when there’s a chemical reaction between the cream cheese proteins and the sugar. 

But why is it called basque cheesecake? 

Why It’s Called Basque Cheesecake and Other Names

The basque cheesecake is called basque cheesecake because it originated in the Northern part of Spain which is known as the Basque region.

Also known as burnt cheesecake, Tarte de la Vina, and San Sebastian cheesecake,  the other lesser known names of this cheesecake have to do with its origin. Chef Santiago Rivera who worked at La Vina restaurant located in San Sebastian, Spain.

My Basque Cheesecake Isn’t Browning

You’ve made a basque burnt cheesecake but it’s looking a little pale. You may be wondering why your basque cheesecake isn’t browning. A common issue with this is the oven temperature. 

Make sure that your oven has had at least 20 minutes to preheat before baking your cheesecake. Starting off at a high temperature is essential to getting that burnt caramelized top. 

What if your basque cheesecake is perfectly burnt but oozes out when you cut into it? 

My Burnt Basque Cheesecake Is Watery

Having the wrong temperature can result in a perfectly brown top and an underbaked center. Make sure you’ve allowed your cheesecake to cook through until the center is slightly jiggly. 

Not chilling it may be another reason your cheesecake may be watery. Cheesecakes need to cool in the oven before they set at room temperature, and then must be refrigerated for about 4-6 hours (minimum 2 hours but overnight is ideal).

Should There Be Cracks In My Basque Cheesecake?

Basque cheesecakes are loved because of their imperfections. You can burn the top of a cheesecake and impress a crowd. Something that is a faux pas in the baking world but what about a crack?

We talk about avoiding cracks in both our low FODMAP cheesecake recipe (here) and pandan cheesecake recipe with coconut crust (here). And although there should be cracks at the edge of the cake, there shouldn’t be a crack in the center of the cake.

A crack in the center of the cake signals an overcooked cheesecake and that means a dry and dense texture instead of a light, smooth, and creamy center that basque cheesecakes are known for.

The next section are two quick tips for baking this pandan burnt cheesecake recipe and after that we’ll get into baking the cheesecake!

3 Tips For The Perfect Pandan Burnt Cheesecake Recipe

pandan burnt cheesecake recipe

Unlike a traditional cheesecake, the burnt basque cheesecake is meant to burn, puff up and sink in the center as it deflates. But even so, you may run the risk of making these three mistakes when it comes to baking a basque burnt cheesecake.

Over Whipping The Mixture

Yes a basque cheesecake is meant to be light and airy but excessive whipping can result in an overly airy cheesecake mixture. Too much air can cause the cake to rise a lot higher than necessary and cause cracks during baking or when it deflates. Cracks on the side of the cake are expected and normal but not in the center. 

Make sure all your ingredients are room temperature before baking to avoid lumps and so that the batter is easier to mix. Remember, cold ingredients are firmer and require more effort to mix. More effort can mean longer mixing times and more air bubbles.

Baking Time and Temperature

What makes this pandan burnt cheesecake recipe different is the cooking time. Most basque cheesecake recipes call for very high temperatures for a short amount of time but we’ve found that that doesn’t always yield the best results. 

Our pandan burnt cheesecake recipe calls for a 30 minute medium-high heat bake and then the temperature is lowered to allow the cheesecake to gently cook for a remaining 15 minutes. This ensures the perfect burnt crust and a silky smooth center.

A water bath is a cooking method that affects the temperature of baking cheesecakes and although most cheesecake recipes require a water bath, the basque cheesecake doesn’t. Here’s why you don’t need a water bath.

Do Not Use A Water Bath

In our low FODMAP cheesecake recipe (here) and pandan cheesecake recipe with coconut crust (here) we discuss the importance of using a water bath but a basque cheesecake does not need one

The water bath method or bain marie is recommended for baking cheesecakes because it regulates the oven temperature and insulates the cake to provide even baking. But we don’t want this “even bake” for our burnt basque cheesecake. We want the opposite. We want to char the top and slightly set, soft creamy middle. 

Now that we’ve got everything covered, how about we (finally) get started with this easy basque burnt cheesecake recipe.

Pandan Burnt Cheesecake Recipe

pandan burnt cheesecake recipe

This pandan burnt cheesecake recipe uses the same recipe as our pandan coconut cheesecake recipe but we’ve altered the cooking times slightly to achieve that burnt cheesecake look. This easy burnt cheesecake recipe always begins with room temperature ingredients. 

We absolutely love this pandan burnt cheesecake recipe or any basque cheesecake for the main reason that you don’t have to fiddle around with lining a cake tin! No annoying measuring or cutting circles that fit just right. All you need to do is grab two sheets of baking paper and get it in there. 

pandan burnt cheesecake recipe

It doesn’t have to be perfect. In fact, the more creases in your baking paper, the better. Those crinkly bits are essential in getting the rustic basque cheesecake look.

When all the ingredients are ready, whisk the cream cheese and sugar together until combined. Next, sift in the cornstarch and mix. Add the eggs, vanilla, and lemon juice into the bowl and whisk until mixed. Finally, switch the whisk out for a spatula and fold in the cream, yogurt, and pandan extract though.

pandan burnt cheesecake recipe
pandan burnt cheesecake recipe

Scrape the bottom of the bowl to make sure the whole thing is mixed through. Pour the cheesecake batter into your lined cake tin and bake it in the 180c (356f) preheated oven for 30 minutes. After that, turn the heat down to 150c (302f) for an additional 15 minutes. When the timer goes off, don’t take it out of the oven just yet!

Let’s talk about how a basque cheesecake needs to be cooled.

How To Cool A Burnt Cheesecake

To avoid a watery cheesecake, we need to regulate the temperature (check!) and chil it properly. Like many other cheesecakes, a basque cheesecake should be baked with a jiggly center. That wobbly center does not mean it’s undercooked.

If you cut into a hot burnt cheesecake (no matter what basque cheesecake recipe you use) it will ooze. After it’s baked, the burnt basque cheesecake will be inflated. Leave it in the oven with the door open for 5-10 minutes.

pandan burnt cheesecake recipe

Even our mini burnt cheesecake needed this chill time, imagine a larger cake. After the 5 minutes in the oven are up, you can remove your cheesecake from the oven. Let it come to room temperature for another 40-50 minutes and then you have to refrigerate the basque cheesecake for 4-6 hours (2 hours minimum but overnight is ideal). The cheesecake will sink as it cools:

pandan burnt cheesecake recipe

And that’s the end of our pandan burnt cheesecake recipe. P.s. It’s important to note that you should take the cake out of the fridge an hour or two in advance before serving. Otherwise, it’ll be too solid and not that silky soft core we are looking for. Run a knife under hot water to make clean slices and voila, a delicious serving of basque cheesecake ready to enjoy. 

pandan burnt cheesecake recipe

Looking for more cheesecake recipes? Here are some of our favorites:

Pandan Burnt Cheesecake Recipe

Dessert
By Yummyble -Aisha Serves: 8
Prep Time: 10 minutes Cooking Time: 1 hour Total Time: 1 hour 10 minutes

This pandan burnt cheesecake recipe takes minutes to whip up! It's infused with pandan -the vanilla of Asia- and transforms a traditional basque cheesecake with a Southeast Asian twist!

Ingredients

  • Perfect for an 18cm or 7-inch cake tin
  • All ingredients must be room temperature
  • 400g full-fat cream cheese (we used lactose free cream cheese, yogurt, and cream)
  • 100g yogurt
  • 250ml cream
  • 120g fine sugar
  • 2 eggs
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp pandan extract
  • a pinch of salt

Instructions

1

Pre-heat oven to 180c or 356f.

2

Line a cake tin with 2 layers of baking paper. It doesn't have to be perfect, creases are welcomed and part of the basque cheesecake aesthetic.

3

Whisk the cream cheese and sugar until combined.

4

Sift in the cornstarch, add the eggs, salt, vanilla, and lemon juice, and whisk.

5

Add in the cream, yogurt, and pandan extract and mix everything until combined.

6

Pour the cheesecake batter into the lined baking tin.

7

Place the cheesecake in the oven and bake at 180c or 356f for 30 minutes.

8

Turn the heat down to 150c or 302f for an additional 15 minutes.

9

After it’s baked, the burnt basque cheesecake will be inflated. Leave it in the oven with the door open for 5-10 minutes. After that, you can remove the cheesecake from the oven. Let it come to room temperature for another 40-50 minutes and then you have to refrigerate the basque cheesecake for 4-6 hours (2 hours minimum but overnight is ideal). The cheesecake will sink as it cools

Notes

P.s. It’s important to note that you should take the cake out of the fridge an hour or two in advance before serving. Otherwise, it’ll be too solid and won't have that silky soft center.

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1 Comment

  • Reply
    Mark
    September 15, 2022 at 12:34 pm

    Thanks for your blog, nice to read. Do not stop.

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