Description
A creamy baked cheesecake inspired by classic Southeast Asian onde-onde flavors, featuring a buttery biscuit crust, silky coconut and pandan filling, rich chocolate topping, toasted coconut, and soft coconut-coated onde-onde balls for a nostalgic yet indulgent dessert experience.
Ingredients
Scale
- 200 grams digestive biscuits, crushed finely
- 100 grams unsalted butter, melted
- 500 grams cream cheese, room temperature
- 150 grams granulated sugar
- 2 large eggs, room temperature
- 120 milliliters coconut milk
- 1 teaspoon pandan extract
- 150 grams dark chocolate, melted
- 100 grams shredded coconut, lightly toasted
- 10 pieces onde-onde balls, coated in coconut
Instructions
- Preheat oven to 160 degrees Celsius and line the base of a springform pan with parchment paper.
- Mix crushed digestive biscuits with melted butter until evenly combined, then press firmly into the base of the pan to form the crust.
- In a separate bowl, beat cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in coconut milk and pandan extract until just combined.
- Pour the filling over the prepared crust and smooth the top evenly.
- Bake for 55 minutes, until the edges are set and the center is slightly jiggly.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours.
- Spread melted dark chocolate over the chilled cheesecake.
- Sprinkle toasted shredded coconut evenly on top and decorate with 10 onde-onde balls.
- Slice and serve chilled.
Notes
- Ensure all ingredients are at room temperature for a smooth filling.
- Do not overmix after adding the eggs to prevent cracks.
- For cleaner slices, dip the knife in warm water and wipe between cuts.
- Chilling overnight improves flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 95 mg
Keywords: Onde-Onde Cheesecake, coconut cheesecake, pandan dessert, baked cheesecake, tropical cheesecake, Southeast Asian dessert