Jean Claude Pandan Cheesecake

The Jean Claude Pandan Cheesecake is a stunning fusion dessert that combines the rich creaminess of cheesecake with the aromatic, slightly nutty, and floral flavors of pandan. Known for its vibrant green color and unique taste, pandan gives this cheesecake an exotic twist, making it a delightful treat for any occasion. Whether you’re a pandan lover or trying it for the first time, this cheesecake is sure to impress!

Why You’ll Love This Recipe

• Exotic and Unique Flavor: Pandan adds a fragrant, slightly sweet, and coconut-like aroma to the cheesecake.
• Velvety Smooth Texture: The perfect balance of creamy filling and buttery crust.
• Vibrant Green Color: Naturally stunning, perfect for special occasions.
• Make-Ahead Friendly: Best when chilled overnight, making it a great party dessert.
• Easy to Customize: Pair it with coconut, gula melaka (palm sugar), or chocolate for extra flair.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• 2 cups (200g) crushed graham crackers or digestive biscuits
• ¼ cup (50g) granulated sugar
• ½ cup (115g) unsalted butter, melted

For the Pandan Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pandan extract (or 2 tablespoons fresh pandan juice)
• 3 large eggs
• 1 cup (240g) coconut cream
• 1 tablespoon cornstarch

For the Topping (Optional):

• Whipped cream
• Toasted coconut flakes
• Gula melaka syrup (palm sugar syrup)

Directions

1. Make the Crust

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix the crushed graham crackers, sugar, and melted butter until combined.
3. Press the mixture evenly into the bottom of the pan.
4. Bake for 10 minutes, then let it cool while preparing the filling.

2. Prepare the Pandan Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the vanilla extract and pandan extract (or fresh pandan juice). Mix until well combined.
3. Add the eggs one at a time, beating after each addition.
4. Stir in the coconut cream and cornstarch, mixing until smooth.

3. Bake the Cheesecake

1. Pour the filling over the cooled crust and smooth the top.
2. Wrap the bottom of the springform pan in aluminum foil and place it in a large roasting pan.
3. Fill the roasting pan with 1 inch of hot water (for a water bath).
4. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
5. Turn off the oven and let the cheesecake cool inside for 1 hour.
6. Refrigerate for at least 4 hours, preferably overnight.

4. Serve and Garnish

1. Remove the cheesecake from the springform pan.
2. Garnish with whipped cream, toasted coconut flakes, or a drizzle of gula melaka syrup.
3. Slice and serve chilled.

Servings and Timing

• Servings: 10-12
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Chilling Time: 4+ hours
• Total Time: 6 hours 30 minutes

Variations

• Chocolate Pandan Cheesecake: Add a chocolate cookie crust or drizzle with dark chocolate.
• Pandan Coconut Cheesecake: Fold shredded coconut into the filling for extra texture.
• Pandan Tiramisu Cheesecake: Layer with coffee-soaked ladyfingers for a fusion twist.
• Mini Pandan Cheesecakes: Bake in muffin tins for individual portions.
• No-Bake Version: Use gelatin to set the cheesecake instead of baking.

Storage and Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.
• Reheating: Best served cold; no reheating needed.

FAQs

What does pandan taste like?

Pandan has a sweet, floral, and slightly nutty flavor with hints of coconut and vanilla.

Can I use fresh pandan leaves instead of extract?

Yes! Blend 5-6 fresh pandan leaves with ¼ cup of water, strain the juice, and use 2 tablespoons in place of the extract.

Do I need a water bath to bake this cheesecake?

A water bath helps prevent cracks and ensures a creamy texture, but you can skip it if needed.

Can I make this cheesecake dairy-free?

Yes! Use dairy-free cream cheese and replace the butter with coconut oil.

What’s the best way to cut clean slices?

Use a sharp knife and wipe it clean between slices for a neat presentation.

Can I make this cheesecake ahead of time?

Yes! It actually tastes better after chilling overnight.

What can I serve with pandan cheesecake?

It pairs well with coconut cream, caramel sauce, or fresh fruit.

Is this cheesecake gluten-free?

Yes, if you use gluten-free graham crackers for the crust.

How do I get a vibrant green color?

Use a good-quality pandan extract or fresh pandan juice for the best color and flavor.

Can I use pandan paste instead of extract?

Yes! But pandan paste is more concentrated, so use only ½ teaspoon.

Conclusion

Jean Claude Pandan Cheesecake is a must-try for pandan lovers and cheesecake enthusiasts alike. With its creamy texture, tropical flavors, and eye-catching green color, this dessert is as delicious as it is unique. Whether you’re making it for a special event or just to enjoy at home, this pandan-infused cheesecake is sure to impress. Try it today and savor every bite!

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