Pandan & White Chocolate Christmas Cheesecake

Servings

10–12

Cuisine

Southeast Asian Fusion

Category

Dessert

A fresh Asian-inspired Christmas dessert combining fragrant pandan with creamy white chocolate and coconut. The soft green pandan filling gives it a beautiful festive colour, while a crunchy coconut biscuit base and toasted coconut topping make it feel indulgent without being overly heavy. Served chilled, it’s perfect for an Australian summer Christmas.

Ingredients

    Coconut Biscuit Base

    • 250 g plain sweet biscuits
    • 1/2 cup desiccated coconut
    • 100 g butter, melted

    Pandan Cheesecake

    • 500 g cream cheese, softened
    • 200 g white chocolate, melted and cooled slightly
    • 300 ml thickened cream
    • 1/3 cup caster sugar
    • 2 teaspoons pandan extract
    • 1 teaspoon vanilla extract
    • 2 teaspoons gelatine powder
    • 2 tablespoons hot water

    To decorate

    • Toasted coconut flakes
    • White chocolate curls
    • Fresh raspberries
    • Fresh mint leaves
    • Icing sugar, optional

    Directions

    1. Make the base: Crush the biscuits into fine crumbs and combine with the coconut and melted butter. Press firmly into the base of a lined 20–22 cm springform cake tin. Refrigerate for 30 minutes.
    2. Prepare the gelatine: Sprinkle the gelatine over the hot water and stir until completely dissolved. Allow to cool slightly.
    3. Make the filling: Beat the cream cheese and sugar until smooth. Add the melted white chocolate, pandan and vanilla and beat until combined.
    4. Add the cream: Whip the thickened cream to soft peaks, then gently fold it through the pandan mixture.
    5. Set: Stir through the dissolved gelatine. Pour the filling over the biscuit base and smooth the top. Refrigerate for at least 6 hours, preferably overnight.
    6. Decorate: Before serving, top with toasted coconut flakes, white chocolate curls, raspberries and mint.