Baking · Cake

Pandan Coconut Burnt Cheesecake

I made this for my own birthday because if I am choosing the cake, it is going to be the one that feels most like me. Pandan is the flavour I grew up with in Malaysia and it is the one I reach for whenever I want something that tastes like home. The burnt cheesecake base gives it this deeply caramelised, slightly smoky exterior with a custard-soft centre, and the coconut runs through the whole thing, from the cream baked into the batter to the whipped coconut cream dolloped on top. It is the kind of cake that looks dramatic on the table and tastes even better than it looks. This one was made for the people I love most.

Ingredients

6 inch cake pan

Cheesecake

Coconut Whipped Cream

Method

Cheesecake

  1. 1Preheat your oven to 400°F and line a 6 inch cake pan with parchment paper, letting it come well above the sides.
  2. 2Heat the heavy cream with the coconut powder until steaming, whisking to dissolve. Let cool slightly.
  3. 3Beat the cream cheese and sugar together for 3 minutes until smooth and fluffy.
  4. 4Add the eggs one at a time, mixing well between each addition.
  5. 5Add the cornstarch and pandan extract, and beat for 2 minutes until smooth and pale green.
  6. 6Sieve the mixture, then slowly stream in the coconut cream while mixing on low until well combined.
  7. 7Pour the mixture into your prepared pan and place it in a water bath. Bake at 400°F for 50 minutes, then turn the heat up to 475°F for the last 10 minutes.
  8. 8Turn off the oven, crack the door open, and let the cheesecake cool inside for 10 minutes. Transfer to the fridge and chill overnight, or for at least 4 hours, before slicing.

Coconut Whipped Cream

  1. 1Whip the heavy cream, coconut powder, sugar, and vanilla bean paste together until soft to medium peaks form.
  2. 2Chill until ready to serve.
  3. 3Dollop or pipe onto each slice of cheesecake. Sprinkle coconut flakes on top if using.

Tips & Notes

A Basque style burnt cheesecake is meant to look burnt on the outside, so do not be alarmed. The inside should still be slightly wobbly when you take it out of the oven as it sets as it cools. Do not skip sieving the batter and be generous with your parchment paper, letting it come well above the sides of the pan. Overnight chilling is strongly recommended for the best texture and flavour. When serving, slice with a warm clean knife, wiping between each slice.