Pandan Cheesecake (Perfectly Baked & The Creamiest Ever!)

5 from 1 vote

This pandan cheesecake recipe makes the creamiest, most fragrant baked cheesecake with natural pandan flavor and gula melaka syrup!

Prep Time30

Cook Time1

Chilling Time4

Total Time4 50

Course: Dessert

Cuisine: Asian

Servings: seven inches round cheesecake

Calories: 3756kcal

Line a 7 inches round springform tin with a parchment circle.
Dry roast the desiccated coconut over low heat until light and slightly golden brown in color. Stir constantly to avoid it from burning at the bottom. Turn of the heat and set it aside to cool.
Crush the digestive cookies to a fine crumb. Add sugar and the coconut. Mix well. Pour in the melted butter and mix until the crumbs are well moistened.
Pour the crumbs into the lined springform pan. Press it down firmly with the back of a small spoon or the back of a drinking glass. Set aside.

Measure the cream into a small pot.
Wash and pat the pandan leaves. Cut them into small 1cm sizes and add them into the cream.
Heat the cream over low heat until the sides start to bubble.
Remove from heat and cover the pot. Let the cream cool down slightly.
Pour the cream along with the pandan leaves into the food processor and process the leaves until fine.
Strain the cream with a fine mesh sieve or cheesecloth. Discard the pulp.
Measure the cream and top up with extra whipping cream if the volume is lesser than required in the recipe. Refrigerate until ready to use.

To make the filling, add cream cheese to a medium-sized bowl and beat until creamy for 30 to 60 seconds. Beat longer if the cheese is cold and appears lumpy. Scrape the sides of the bowl half way through the creaming process.
Mix the flour and sugar in a small bowl and add into the creamed cheese. Beat until the flour is well incorporated.
Add the eggs and beat again, scraping the bowl after every 20 seconds.
Next, add the pandan infused cream into the cream cheese mixture. Beat until well combined.

Pour the filling into the prepared crust.
Bake the pandan cheesecake in the lowest rack in the oven (without the fan function) in a water bath for 20 minutes.
Once baked, let the pandan cheesecake rest in the oven for about 10 minutes before removing onto a wire rack to cool completely.
Let the cheesecake remain in the tin for another 15 minutes. To release the cake from the tin, run a spatula around its sides and then release the tin. Chill the cheesecake for at least 4 hours before serving.
To serve, cut the cake into slices and drizzle the gula melaka syrup on top. Serve immediately. Keep leftovers refrigerated. The gula melaka syrup is best drizzled right before serving.

Water bath (or bain marie) is a term used to describe the process of baking with a bowl of water in the oven. The heat from the oven cause the water to evaporate into steam and this steam helps to keep the interior of the oven moist.
Such moist interiors, in turn, help to avoid cheesecakes from cracking.
There are 2 ways to do the water bath for your pandan cheesecake:

The first method:

The first method requires aluminum foil and an oven safe dish larger than the cheesecake tin.
Wrap the sides of your springform pan with foil.
The foil should be as high as the sides of the tin. Place the wrapped tin in a large dish filled with water.
Make sure the water is only halfway up the springform pan after placing it into the dish, to avoid the water from getting into the foil wrap and seep into the cheesecake through the bottom of the cheesecake pan.

The second method:

The second method requires 2 oven safe dishes larger than the cheesecake tin, but one of them should be slightly larger than the other.
You fill up the largest dish with water (about one third full).
And place the second tin into it.
You then place the cheesecake tin into the second dish (which is dry) and bake the cake as indicated in the recipe.