Pandan Cheesecake

 

INGREDIENT:

• 250g cream cheese
• 60g sugar
• 2 eggs
• 120g Greek yogurt (instead of 120ml whipping cream)
• 10g plain flour
• 1–2 tablespoons pandan juice/extract
• Pinch of salt

What to expect

• Greek yogurt will make the cheesecake slightly tangier and a little less rich than whipping cream.
• The texture may be a bit firmer and lighter.
• It still works well and many cheesecake recipes use yogurt.

If your Greek yogurt is very thick

You can thin it with:

• 1–2 tablespoons milk, if you have some.

Baking

Bake at 200–220°C for about 20–25 minutes in a 6-inch pan. The center should still wobble slightly when you take it out.

Pandan Basque Cheesecake (6-inch cake) Using Whipping Cream

Ingredients

• 250g cream cheese (room temperature)
• 60g caster sugar
• 2 large eggs
• 120ml whipping cream
• 10g plain flour (about 1 tablespoon)
• 1–2 tablespoons pandan juice or pandan extract (adjust to desired color and flavor)
• Pinch of salt

Optional

• A few drops green food coloring if you want a brighter green color.

Method

1. Preheat oven
   • 220°C (top and bottom heat).
   • Line a 6-inch cake pan with parchment paper, allowing the paper to extend above the rim.
2. Mix cream cheese and sugar
   • Beat cream cheese until smooth.
   • Add sugar and mix until combined.
3. Add eggs
   • Add eggs one at a time, mixing gently after each addition.
4. Add remaining ingredients
   • Stir in whipping cream.
   • Add pandan juice/extract and salt.
   • Sift in flour and mix until smooth.
5. Strain batter (optional)
   • For an extra smooth texture, strain through a sieve.
6. Bake
   • Pour into the lined pan.
   • Bake at 220°C for about 22–28 minutes.
   • The top should be deeply browned while the center remains slightly jiggly.
7. Cool
   • Let cool completely at room temperature.
   • Refrigerate for at least 4 hours, preferably overnight.

If you want a stronger pandan flavor

Blend:

• 10–15 pandan leaves
• 50ml water

Then strain and use 2 tablespoons of the concentrated juice in the recipe.

For a richer, creamier cheesecake

Increase whipping cream to 150ml and reduce baking time by 2–3 minutes.

The result will be a soft, creamy pandan cheesecake that serves about 6–8 people. 🍰🌿