• Prep Time 30 minutes
  • Cook Time 50 minutes
  • Serving For 8 People
  • Difficulty Normal
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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 Dapur Anok Pokmat for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.


This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Cheese Batter :
  • 300gm Anchor Cream Cheese | Soft room temperature
  • 2 Large Eggs
  • 20gm Corn Starch
  • 1 teaspoon Vanilla Essence
  • Top Layer :
  • 180gm Sweet Corn Cream Style
  • 50gm Condensed Milk
  • 20gm Anchor Whipping Cream
  • 10gm Icing Sugar
  • 1 Egg Yolk
  • Bottom Layer :
  • 15gm Cocoa Powder
  • 60gm Milo
  • 50gm Condensed Milk
  • 10gm Anchor Salted Butter | Soft & room temperature
  • 60gm Boiling Hot Water
  • 300gm Marie Biscuits | Break into smaller pieces

Instructions

  1. Prepare an 8-inch round cake pan by lining it with parchment paper . Set aside.
  2. In a large mixing bowl, combine ingredients (A) and whisk until homogeneous.
  3. Pour 150gm of the cheese batter into a separate bowl . Combine the batter with Ingredients (B) and mix well. Set aside.
  4. In another bowl combine milo & cocoa powder .Mix well . Add condensed milk, boiling hot water , butter and mix again. Add the mixture into the remaining cheese batter. Mix well.
  5. Fold in the biscuits until well combined . Pour the batter into the cake pan and pack it down.
  6. Pop it into the freezer for 10 minutes to set.
  7. Remove the cake pan from the freezer and pour in the top layer . Smooth it out.
  8. Preheat air fryer at 180 degree Celsius for 3 minutes . Bake the cake for 25 minutes . Reduce the temperature to 160 degree Celsius bake another 10 minutes.
  9. Let the cake cool completely and chill overnight before serving.
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