• Prep Time 30 minutes
  • Cook Time 16 minutes
  • Serving For 4 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 of Annisa Sofia for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Cake Batter:
  • 250g Anchor Cream Cheese (room temperature)
  • 50g sugar
  • 1 whole egg
  • 1 egg yolk
  • 160g whipping cream (cold)
  • 8g plain flour
  • 2g cornstarch
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract
  • Rose flavour:
  • 1/4 tsp red, rose-flavoured colouring
  • 1/2 tsp rose water
  • Corn Pudding Topping:
  • 50g creamy sweet corn
  • 1/4 cup evaporated milk
  • 1/2 cup water
  • 15g custard powder
  • 1 tbsp sugar
  • 1/8 tsp salt
  • Final Topping:
  • 1/4 cup cincau
  • 1/4 cup buah kabung
  • 1/4 cup sago seeds
  • 1/8 cup crushed peanuts


  1. Preheat oven to 230°C for at least 10 minutes before baking.
  2. Add cream cheese and sugar into a bowl. Start mixing on low then increase to medium. Mix until well-combined.
  3. Add in the egg and egg yolk. Mix on low until just combined.
  4. Add in whipping cream and mix again until combined.
  5. Sift in plain flour, cornstarch and salt. Add vanilla extract. Mix until just combined.
  6. Scrape the bowl. Give the mixture a final mix for 30 seconds on medium.
  7. Weigh the batter. Transfer 1/3 of the batter into another bowl (Batter A).
  8. Add the red, rose-flavoured colouring and rose water to Batter A. Mix well.
  9. Line a 6 inch round cake tin with baking paper.
  10. Start pouring the batter, a little at a time, into the center of the cake tin. Alternating between the plain and pink batter. Repeat until batter is finished.
  11. Tap the cake tin on the counter a few time to burst any air bubbles.
  12. Bake at 230°C for 13 minutes, then switch on the top grill and bake for another 2-3 minutes. Once the cake has browned enough, immediately remove from the oven. Set aside.
  13. To make the corn pudding topping, add creamy sweet corn, evaporated milk, water, custard powder, sugar and salt into a small pot.
  14. Cook on low heat. Stir the mixture continuously until it thickens. Once the mixture bubbles, switch off heat.
  15. While the corn pudding is still hot, pour half of it on the burnt cheesecake. Spread it evenly. Then refrigerate for at least 3 hours (best if left overnight).
  16. Once the cake has cooled, unmould and remove the baking paper.
  17. Cut the cincau and buah kabung into small cubes, Combine them with the sago seeds in a bowl and give it a mix.
  18. Place the mixed ingredients in the centre of the cake.
  19. Finally, sprinkle crushed peanuts around the edge of the cake. Cake is ready for serving.
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