Pandan Basque Cheesecake
Stuck on what dessert to bring to a party? This cheesecake is always a crowd pleaser; it's creamy, custardy and your guest will be asking for seconds!
The size of this cheesecake isn't for the faint-hearted because it contains nearly 1kg of cream cheese BUT it's so delicious, you'd want to make it again and again.
900g cream cheese, chopped into cubes
300g white sugar
400g pouring cream (thickened cream is fine too)
1 1/2 tbsp pandan leaf powder (you can substitute with 1-1.5 tsp of pandan extract)
Preheat the oven to 200°C.
Line a 22cm springform tin with baking paper, ensure the baking paper extends 10cm beyond the top of the tin.
Using a hand or stand mixer; place eggs into the mixing bowl, mix until smooth and combined.
Add in the cream cheese; beat until it becomes smooth, scrape down the sides of the bowl if necessary (smooth = no lumps).
Add in the sugar and mix until smooth.
Add in the cream and pandan leaf powder, mix until smooth.
Lastly, add in the flour and mix until smooth.
Pour the cheesecake mixture into the prepared tin and cook for 60 minutes, or until the cake darkens on top and is still very jiggly in the centre.
Let the cheesecake cool completely in the tin and when it is cool, carefully open the springform tin, peel away the paper and transfer to a serving plate.
Don't worry if your cake deflates, it's supposed to :)
You have to let the cake cool completely if you want to remove all the baking paper. This may take several hours.
After letting the cake cool, you can also place it in the fridge for a couple of hours to have it completely set and chilled (some people enjoy it this way).
If you have a Thermomix at home, please use the OG recipe by Dani Valent. I have made this recipe plenty of times and if I was only allowed one cheesecake recipe for the rest of my life, it would be this one.