• Prep Time 105 minutes
  • Cook Time 60 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

Welcome, Kuali Bakers! This time, we are showcasing all the most ‘terer’ Malaysian-themed burnt cheesecake submissions here! To enter our giveaway, all you need to do is serve up your most ‘terer’ Malaysian-themed burnt cheesecake using Anchor Cream Cheese, which is the key ingredient to a yummylicious silky burnt cheesecake. Read our full instructions here to win! This recipe is courtesy for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest. “How do I represent Malaysia with a burnt cheesecake? I would like to serve up my most ‘terer’ Malaysian themed burnt cheesecake using Anchor Cream Cheese and Anchor Whipping Cream. I have created a 5 layered burnt cheesecake with our King of fruits, Durian, our favourite Malaysian spread, Pandan Kaya, our staple drink, Milo, our homegrown and healthy antioxidants Butterfly Pea Flower and at the same time maintaining a layer of original taste of burnt cheesecake. The multi layers, colours and texture of the 5 layered burnt cheesecake represents the multi flavours, multi culture and colours of Malaysia. This recipe is best made with Anchor cream cheese and Anchor whipping cream. I will also be using my homegrown Pandan Leaves and Butterfly Pea Flowers from my garden which I used them often for homecooking.”

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Pandan Kaya Ingredients:
  • 100ml coconut milk
  • 2 egg yolks from large eggs
  • 20g sugar
  • 20 gula Melaka 8 pandan leaves (tie into knot)
  • Burnt Cheesecake Ingredients:
  • cream cheese
  • whipping cream
  • sugar
  • large eggs
  • cake flour
  • Milo
  • 1tsp lemon juice
  • Butterfly Pea Flower
  • 20ml hot water
  • 2 pinch salt
  • Cake garnishing
  • Durian
  • whipping cream
  • 20g Sugar


    Pandan Kaya
  1. Over medium heat, cook coconut milk, sugar, pandan leaves (tie into knot) in a saucepan.
  2. Beat egg yolks and pour into the coconut milk mixture. Stir evenly with spatula.
  3. On low heat continue to stir for 10 minutes until the mixture sticks to the spatula and the kaya thickens. Let the kaya cooled down to mix with the cheese batter later.
  4. Preparing for the cake batter:
  5. Preheat oven at 200degrees celcius for 20 minutes.
  6. Line 8” cake pan with parchment paper.
  7. Layer 1: Durian layer:
  8. Deseed durian flesh and mash it roughly. Leave it aside.
  9. Layer 2: Pandan Kaya Cheese Layer:
  10. In a mixer bowl, whisk cream cheese until fluffy.
  11. Add in whipping cream and fold in 5g cake flour into the batter until combined.
  12. Mix batter with Pandan Kaya until even.
  13. Layer 3: Milo Cheese Layer:
  14. In a mixer bowl, mix cream cheese and sugar until combined.
  15. Add in 1 egg and continue to whisk.
  16. Add in whipping cream.
  17. Fold in 5g cake flour with 60g Milo powder into the batter until combined.
  18. Layer 4: Butterfly Pea Flower (Bunga Telang) Cheese Layer:
  19. Firstly extract the colours from the Butterfly Pea Flower.
  20. Soak Butterfly Pea Flower with hot water.
  21. Blend the flowers finely with 1 tablespoon of the soaked hot water. Sieve and out the concentrated blue colours and leave it aside.
  22. In a mixer bowl, mix 200g Anchor cream cheese and 60g sugar until combined.
  23. Add in 2 eggs and continue to whisk.
  24. Add in whipping cream and the Butterfly Pea Flower extract.
  25. Fold in 15g cake flour into the batter until combined.
  26. Add in a pinch of salt.
  27. Layer 5: Original Cheese Layer:
  28. In a mixer bowl, mix cream cheese and sugar until combined.
  29. Add in 2 eggs one at a time.
  30. Add a tsp lemon juice and continue to whisk.
  31. Add in whipping cream and fold in 10g cake flour into the batter until combined.
  32. Add in a pinch salt.
  33. Mixing the batter into the pan
  34. Pour in 1/4 of the original cheese batter into the bottom of the pan.
  35. Add in the durian flesh and spread at the bottom evenly.
  36. Pour in the Pandan Kaya batter
  37. Pour in the Milo batter
  38. Pour in the Buttefly pea batter
  39. Lastly pour in the original cheese batter.
  40. Bake at 200 degree Celcius for 45 minutes.
  41. Allow the cake to cool for 3 hours before removing from the pan.
  42. Decorating the cake
  43. Whisk Anchor whipping cream with sugar until soft peak.
  44. Pipe the cream surrounding the cake.
  45. Place fresh durians in the centre of the cake.
  46. Garnish with the remaining Butterfly pea flower and pandan leaves.
  47. To serve:
  48. If prefer a soft texture, slice the cake and serve at room temperature. For a firmer texture, refrigerate the cake overnight. Both texture taste great with truly Malaysian flavours. Enjoy!

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