This recipe is very similar to the original Basque Burnt Cheesecake I made earlier except that it’s a pandan flavoured one this time. I wanted a taller Pandan Cheesecake as I felt the previous ones I had made were rather flat looking. Hence I used back a 8″ diameter round tin but with an increased amount of ingredients just to boost the height.
Even though an 8″ diameter cake tin was used, it would only yield a 7″ diameter cake because the cake itself would shrink when done. If you’re using a regular height cake tin, you may want to line it with a larger sheet of parchment paper so that it sticks out on top to help the cake rise neatly while in the oven.
Use heavy cream for a richer, creamier texture
And again, please use heavy cream or heavy whipping cream with at least 35% milk fat, not the lighter or reduced fat versions. This helps the cake to hold its shape better.
The taste of this pandan cheesecake is perfectly balanced. That cheese flavour really shines through and you can get a hint of that mildly sweet pandan too. Overall, it’s not overly rich and it doesn’t taste too sweet.
Use erythritol the same way as sugar
I never like my sweet treats to be saccharine sweet so I tend to cut back on the amount of sugar. However, if you like it sweeter, you can increase the erythritol (or sugar if not on keto) by another 20-30g. Use either erythritol or sugar in ratio of 1:1 depending on your diet.
- 680g cream cheese (softened, at room temperature)
- 180g erythritol (or sugar if not on keto)
- 3 eggs (60g each)
- 300ml heavy cream (at room temperature)
- 1 tsp pandan paste