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
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
Instructions
- Preheat oven to 230°C for at least 10 minutes before baking.
- Add cream cheese and sugar into a bowl. Start mixing on low then increase to medium. Mix until well-combined.
- Add in the egg and egg yolk. Mix on low until just combined.
- Add in whipping cream and mix again until combined.
- Sift in plain flour, cornstarch and salt. Add vanilla extract. Mix until just combined.
- Scrape the bowl. Give the mixture a final mix for 30 seconds on medium.
- Weigh the batter. Transfer 1/3 of the batter into another bowl (Batter A).
- Add the red, rose-flavoured colouring and rose water to Batter A. Mix well.
- Line a 6 inch round cake tin with baking paper.
- 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.
- Tap the cake tin on the counter a few time to burst any air bubbles.
- 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.
- To make the corn pudding topping, add creamy sweet corn, evaporated milk, water, custard powder, sugar and salt into a small pot.
- Cook on low heat. Stir the mixture continuously until it thickens. Once the mixture bubbles, switch off heat.
- 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).
- Once the cake has cooled, unmould and remove the baking paper.
- Cut the cincau and buah kabung into small cubes, Combine them with the sago seeds in a bowl and give it a mix.
- Place the mixed ingredients in the centre of the cake.
- Finally, sprinkle crushed peanuts around the edge of the cake. Cake is ready for serving.
