This pandan burnt cheesecake recipe is one you can count on every single time. I love this pandan burnt cheesecake recipe because it makes the perfect cheesecake every time. No more runny cheesecakes without burnt tops and it uses pandan extract.
The best part about this pandan burnt cheesecake recipe is that it’s made in a few minutes, is perfectly caramelized and has a luscious center.
Baking a basque cheesecake can be scary but don’t worry. I have all the tips you need to make the perfect basque cheesecake. Here’s a brief overview of what we’ll cover in this post:
- 4 Tips For The Perfect Pandan Burnt Cheesecake Recipe
- Pandan Burnt Cheesecake Recipe
- How To Cool A Burnt Cheesecake
- What Is A Basque Cheesecake?
- What Is The Difference Between New York Cheesecake and Basque Burnt Cheesecake?
- FAQs About Basque Cheesecake
- Why It’s Called Basque Cheesecake and Other Names
- My Basque Cheesecake Isn’t Browning
- Why Does My Burnt Cheesecake Not Burnt On Top?
- Should There Be Cracks In My Basque Cheesecake?
- Why Does My Burnt Cheesecake Taste Eggy?
- My Burnt Basque Cheesecake Is Watery
- How To Fix Runny Cheesecake Batter
- What To Do With Watery Cheesecake
- How Long Can Basque Burnt Cheesecake Last In The Fridge?
- Can I Freeze Basque Cheesecake?
- How Do You Defrost A Basque Cheesecake?
This pandan burnt cheesecake recipe is perfect for an 18cm or 7-inch cake tin but the picture you’ll see in this 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:
I’m going to kick this article off with some tips to get the best pandan cheese cake every time.
4 Tips For The Perfect 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.
Room Temperature Ingredients
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.
My 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.
Do Not Use A Water Bath
In my 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 is recommended for baking cheesecakes because it regulates the oven temperature lets the cake bake evenly. But we don’t want this “even bake” for our burnt basque cheesecake. We want the opposite. We want to burn 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
This pandan burnt cheesecake recipe uses the same recipe as this pandan coconut cheesecake recipe but I’ve changed the cooking times slightly to achieve that burnt cheesecake look. Step 1: Always start with room temperature ingredients.
I love this pandan burnt cheesecake recipe because you don’t have to mess 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.
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.
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 chill 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.
Even this 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:
What Is A Basque Cheesecake?
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. The interior 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 but this easy burnt cheesecake recipe is a lot younger. It was created in 1990 by a chef in Spain and different from 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.
What Is The Difference Between New York Cheesecake and Basque Burnt Cheesecake?
There are 3 main differences between a New York Cheesecake and basque cheesecake:
- NY cheesecake has a biscuit based crust but a basque cheesecake is crustless and 100% cheesecake batter.
- Basque cheesecakes are ‘burnt’ and caramelized on top whereas NY cheesecakes are not. They have a perfect smooth light colored surface.
- A NY cheesecake is thick and dense but a basque cheesecake is light and airy.
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
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. 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 light color on a basque cheesecake can mean two things:
- Your cheesecake went into a cold oven. It’s very important to preheat your oven at least 20 minutes before baking.
- The ingredients or batter was too cold. Using cold ingredients can affect how the basque cheesecake bakes. Make sure the cheesecake batter and ingredients are at room 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.
Why Does My Burnt Cheesecake Not Burnt On Top?
The biggest reason why your basque cheesecake isn’t burnt is the oven temperature.
Make sure that your oven has had at least 20 minutes to preheat before baking your cheesecake. A basque cheesecake is cooked in a very hot oven to burn the top.
What if your basque cheesecake is perfectly burnt but oozes out when you cut into it?
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. 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.
Why Does My Burnt Cheesecake Taste Eggy?
Overbaked cheesecake can give an eggy aftertaste. The cheesecake is overbaked if there is a crack in the center. It should have a slight firm jiggle when it’s out of the oven.
If the cake is perfectly baked but still tastes eggy, then I recommend using the freshest eggs possible and seeing if that makes a difference.
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).
How To Fix Runny Cheesecake Batter
Cheesecake batter too runny? Make sure you are using full fat ingredients. Low fat ingredients can affect the consistency of the batter.
You can always add some extra corn starch to the mix if the cheesecake batter looks too runny.
What To Do With Watery Cheesecake
There are two things you can do if your baked cheesecake looks watery:
- Recook It: You have underbaked cheesecake if you jiggle it and it looks like liquid. Perfectly cooked cheesecake should move a bit but look a little firm. Cover your cheesecake with foil and cook it 5 minutes at a time to check for doneness.
- Let It Cool: Any cheesecake will be runny when you cut into it fresh out of the oven. Cheesecakes need time to cool. If your cheesecake looks runny, let it rest and refrigerate for 4 hours or overnight in the fridge.
How Long Can Basque Burnt Cheesecake Last In The Fridge?
This burnt pandan cheesecake recipe can last up to 3 days in the fridge after it’s baked. After that it can be frozen for up to a month.
Can I Freeze Basque Cheesecake?
Yes, you can freeze a basque cheesecake whole or in single slices. I recommend cutting slices, wrapping them individually and placing them in the freezer.
Frozen basque cheesecake can last for a month in the freezer.
How Do You Defrost A Basque Cheesecake?
You can defrost a frozen basque cheesecake 2 ways:
- Place it in the fridge overnight to defrost.
- Microwave the slices for 30 seconds or use the defrost setting.
And that’s the end of our pandan burnt cheesecake recipe. P.s. It’s important that 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.
Looking for more cheesecake recipes? Here are some of our favorites:
Pandan Burnt Cheesecake Recipe
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!
- 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
Pre-heat oven to 180c or 356f.
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.
Whisk the cream cheese and sugar until combined.
Sift in the cornstarch, add the eggs, salt, vanilla, and lemon juice, and whisk.
Add in the cream, yogurt, and pandan extract and mix everything until combined.
Pour the cheesecake batter into the lined baking tin.
Place the cheesecake in the oven and bake at 180c or 356f for 30 minutes.
Turn the heat down to 150c or 302f for an additional 15 minutes.
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
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.