Meet your new dessert obsession: the Pandan Basque Burnt Cheesecake. It’s everything you love about the classic—that famous caramelized top, the creamy, custard-like middle—but with a stunning Southeast Asian twist.
By using Oi Boba’s Pandan Flavour Powder, this recipe transforms the beloved cheesecake with a nutty, fragrant aroma and a beautiful natural green hue. It's an easy, foolproof cheesecake recipe perfect for impressing guests or as a standout dessert in Australia. If you're looking for unique easy baking ideas, this is the one.
Why You'll Love This Pandan Cheesecake Recipe
-
A Unique Flavour Twist: The Oi Boba Pandan Flavour Powder infuses the entire cheesecake with a sweet, nutty, and fragrant aroma that pairs perfectly with the creamy cheese.
-
The Perfect Basque Texture: Get that signature deeply caramelised, almost "burnt" top while the centre remains incredibly soft, creamy, and custard-like.
-
Genuinely Foolproof: This is the ultimate easy cheesecake recipe. No water bath, no special tricks, and no fussing over cracks. Just mix, pour, bake, and chill.
-
Perfect Make-Ahead Dessert: Like all good cheesecakes, the flavour and texture get even better after chilling overnight, making it perfect for dinner parties.
Pandan Basque Cheesecake Ingredients
-
450 g cream cheese (full-fat, softened to room temperature)
-
150 g granulated sugar
-
3 large eggs (room temperature)
-
200 ml heavy cream (at least 35% fat)
-
10 g all-purpose flour
-
5 ml (1 tsp) vanilla extract
How to Make Pandan Basque Burnt Cheesecake
-
Prep Your Pan & Oven: Preheat your oven to 210°C (410°F). Line a 20 cm (8-inch) springform pan with two large, overlapping pieces of parchment paper. Make sure the paper extends at least 5 cm (2 inches) above the rim of the pan—the cheesecake will rise significantly.
-
Mix Cheese & Sugar: In a large bowl, use an electric mixer (or a whisk and some elbow grease) to beat the softened cream cheese and sugar on medium speed until completely smooth and creamy.
-
Add Eggs: Beat in the eggs one at a time, mixing well after each addition until just combined. Scrape down the sides of the bowl as needed.
-
Add Flavours & Cream: Sift in the Oi Boba Pandan Flavour Powder and all-purpose flour (sifting prevents lumps). Add the heavy cream and vanilla extract. Mix on low speed until the batter is smooth, fully combined, and an even green colour. Do not overmix.
-
Bake: Pour the batter into your prepared pan. Bake for 45–50 minutes. The top will be a deep, dark brown (don't be afraid!), but the centre should still have a prominent jiggle.
-
Cool & Chill: Let the cheesecake cool completely in the pan on a wire rack. Once at room temperature, cover and chill in the fridge for at least 4 hours, or preferably overnight. This step is essential for the cheesecake to set to its perfect creamy texture.
Pro-Tips for the Perfect "Burnt" Cheesecake
-
Don't Fear the Colour: The "burnt" top is the whole point! It adds a deep, bittersweet caramel flavour that balances the sweet pandan and rich cream.
-
The Jiggle is Key: The cheesecake will look underdone when you take it out. Trust the process! The residual heat will continue to cook it, and the fridge will set it to that perfect, fudgy, custard-like consistency.
-
Room Temperature is a Must: Using room temperature cream cheese and eggs is the secret to a lump-free, smooth batter.
-
Serving: For the best flavour, let the cheesecake sit out of the fridge for 15-20 minutes before slicing and serving.
Love this recipe? Check out our full range of Oi Boba toppings to inspire your next creation!
