Pandan Cheesecake

My youngest turned ten and couldn’t decide between a cheesecake and a Pandan cake. “Why not both?” she asked. “A Pandan Cheesecake!”

A Pandan Cheesecake? Does such a thing exist? Has anyone tried combining the two?

A quick search on the internet revealed that, like almost everything, there is nothing new under the sun. If you think of something, chances are, somebody has already thought of it, created it, and posted it on the internet.

I found a recipe that called for eggs and required baking. Since we prefer chilled cheesecakes (ie no baking required), I decided to just wing it!

One of my go-to cheesecake recipes involves a can of sweetened condensed milk and lemon juice. I decided to replace the lemon juice with coconut milk, pandan extract and pandan essence.

1 cup biscuit crumbs
1/3 cup butter, melted

2 x 250g cream cheese, softened at room temperature
1 x 400g can sweetened condensed milk
200ml coconut milk
1 Tablespoon pandan extract
1 teaspoon pandan essence
2 Tablespoons gelatine, dissolved in 1/3 cup water

* For the uninitiated:
Image result for pandan extract
Pandan Extract

Image result for pandan essencePandan Essence

To dissolve gelatine, sprinkle over cold water, stir well and heat in microwave on HIGH for 45 seconds.

1. Combine biscuit crumbs and butter. Press into the base of a 22cm spring form pan. Put in refrigerator to chill and set.

2. Beat cream cheese until smooth. Add sweetened condensed milk, coconut milk, pandan extract, pandan essence, and gelatine mixture. Blend well.

3. Pour mixture into chilled crumb base and return to refrigerator to chill until firm.

And that’s all there is to it!




About yewnique

I am a Malaysian-born woman who is married to an Australian and now live in Melbourne, Australia. I am a mother to four children. I home school. I like reading, writing, and cooking -- not necessarily in that order. I care about grammar and spelling, but am nonchalant about the Oxford Comma. I try to follow Christ's teachings.

Posted on Monday, November 7th, 2016, in Cooking and tagged . Bookmark the permalink. 4 Comments.

  1. What does Pandan taste like? Is there anything similar I might be able to relate to?


    • Hmmm….how to describe pandan?

      Long, tropical leaves. A REAL cook would crush/pound/blend the leaves with some liquid and then squeeze the liquid through a cheesecloth to get the “extract”. Very popularly used to flavour and colour cakes and desserts in South East Asian cuisines. The leaves are sometimes used in cooking savoury dishes, too: tie a bundle, put it in the stew (or whatever), and remove before serving.

      Pandan leaves are mainly used for the fragrance. A bit coconut, a bit banana leaf, a bit nutty, a bit jasmine rice-like.

      If you are close to a well-stocked Asian grocery store or bakery (specialising in South East Asian goods), you should be able to find it.

      I recommend trying a Pandan Chiffon Cake.


  1. Pingback: No-Bake Pandan Cheesecake with Pandan Agar Topping | A Yewnique Life

  2. Pingback: Pandan Cheesecake with Pandan Kaya Topping | A Yewnique Life

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