• Prep Time 30 minutes
  • Cook Time 25 minutes
  • Serving For 5 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 Ueki Lim for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Burnt Cheesecake:
  • Anchor Cream Cheese, Room Temperature - 300G
  • Castor Sugar - 75G
  • Eggs - 2 Nos
  • Anchor Whipping Cream - 120G
  • Cake Flour - 5G
  • Canned Sweet Corn - 100G
  • Condiment - Peanuts:
  • Peanuts 50G
  • Salt as needed
  • Condiment - Whipped Cream:
  • Anchor Whipping Cream 100G
  • Sugar 10G


    Condiment - Peanuts:
  1. Toast in oven 180C for 8mins, Pulse in blender.
  2. Condiment - Whipped Cream:
  3. Beat until stiff peak.
  4. Burnt Cheesecake:
  5. Preheat oven 230C with fan.
  6. In a mixing bowl using paddle attachment, beat Anchor Cream Cheese with castor sugar until smooth and no lumps.
  7. Slowly mix in the eggs, Anchor Whipping Cream & flour.
  8. Optional step is to sieve the batter to ensure it is very smooth without lump or unwanted item.
  9. Combine the canned sweet corn well and pour the mixture into a 6" round loose bottom mould, lined with parchment paper.
  10. Bake in 230C with fan for 22~25mins depending on oven.
  11. Keep in chiller overnight, unmould and serve chill with condiments.

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