This Pandan Coconut Basque Burnt Cheesecake is a Southeast Asian twist on the classic Basque burnt cheesecake, made with coconut milk and pandan.

It has the signature deeply caramelised top, a rich and creamy centre, and a lovely pandan aroma in every bite. The addition of coconut milk gives it a gentle kaya-like fragrance, making it familiar, comforting, and very easy to love.

If you enjoy pandan desserts, cheesecake, or creamy baeks with a slightly gooey centre, this is a recipe worth saving.

Why You’ll Love this Pandan Coconut Basque Burnt Cheesecake

This recipe is simple, but the result feels indulgent and bakery-worthy. Unlike traditional cheesecakes, Basque burnt cheesecake does not require a biscuit base, water bath or complicated decoration.

The top is meant to be deeply browned, almost burnt, while the inside stays creamy and smooth. For this version, pandan extract and coconut milk are added to give that fragrant Southeast Asian flavour profile.

It is also a great make-ahead dessert because the texture changes depending on how you serve it. At room temperature, it is softer and creamier. After chilling, it becomes firmer and easier to slice.

Pandan Extract or Real Pandan Leaves?

I used pandan extract for this recipe because it gives a concentrated pandan aroma and colour without adding too much liquid to the cheesecake batter. Basque burnt cheesecakes have a very delicate texture so having too much additional liquid will make the centre wetter and harder to set.

That said, you can still use real pandan leaves if preferred. Just make sure the extract is very concentrated by blending the pandan leaves with the coconut milk before straining, instead of adding additional liquid to the batter.

Tips for Making A Smooth Basque Burnt Cheesecake

  • Ensure the cream cheese is properly softened. This makes it easier to mix into a smooth batter without lumps.
  • Scrape and mix well after each step, this helps the batter comes together more evenly.
  • For a smoother cheesecake, sieve the batter into the pan. This step is optional (I didn’t do it here), but it helps remove small cream cheese lumps and give the cheesecake a cleaner texture.
  • Do not worry if your parchment paper looks messy. The rustic, crinkled sides are part of the charm of a Basque burnt cheesecake.

Without further ado, the recipe!

Pandan Coconut Basque Burnt Cheesecake Recipe
by Javier Tan May-20-2026

Pandan Coconut Basque Burnt Cheesecake with a creamy centre, caramelised top, and our favourite fragrant pandan coconut flavour.

Ingredients

  • 1 and 3/4 Cups + 2 Tbsp or 430g Cream Cheese, softened at room temp
  • 1/3 Cup minus 1 Tbsp or 70g of White Sugar
  • 2 Large Eggs, approx 60g each
  • 2/3 Cup or 160g of Whipping Cream
  • 2 Tbsp + 2 Tsp or 40ml of Coconut Milk
  • 1/2 Tsp or 2.5ml of Vanilla Extract
  • 2 Tbsp or 15g All-Purpose / Plain Flour
  • Pinch of Salt

Instructions

  1. In a large bowl, cream together the cream cheese and sugar.
  2. Next, whisk in the eggs, one at time until well incorporated.
  3. Mix in the whipping cream, coconut milk, pandan extract and vanilla extract and pinch of salt.
  4. Then, whisk in the plain flour. If you would like an extra smooth cheesecake, sieve the batter.
  5. Set two long strips of parchment paper and form an “X” over a 6 inch round pan and fold down the edges. Pour the batter into the cake pan, and tap gently against the counter a few times to dislodge excessive air bubbles.
  6. Bake at 230C (pre-heated already), 25 – 28 minutes until nicely caramelised. If the top is getting burnt, cover with a piece of aluminium foil.
  7. Cool for 2 hours at room temp before slicing (for gooey texture), or refrigerate (if storing for later, firmer texture).
  8. Serve and enjoy!

Details

  • Prep time: 30 mins
  • Cook time: 1 hour
  • Total time: 1 hour 30 mins
  • Yield: 1 Creamy Pandan Coconut Basque Burnt Cheesecake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Keeps well refrigerated, preferably covered, for at least a week.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan