• Prep Time 15 minutes
  • Cook Time 30 minutes
  • Serving For 5-6 people
  • Difficulty Easy

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 Syakirah Nur for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“My family and I love to eat Kuih Bakar Pandan either having for breakfast or tea time. It have the great crust outside with moist and slightly dense inside. I love to elevate the rich taste of Kuih Bakar pandan by add on the Anchor Cream Cheese inside it. What I can say, my family sneakily finish one whole cake within an hour! Will repeat to cook this cake whenever I got fun time with my family.” – Syakirah Nur

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 250 gram Anchor Cream Cheese
  • 5 tbs castor sugar
  • 3 eggs
  • 125 ml coconut milk
  • 1/2 tsp Pandan essence
  • 7 drops green colouring
  • 2 tbs all purpose flour
  • 1/2 cup sesame seed


  1. Bake sesame seed for 5 minutes at 200°C and put aside.
  2. Beat cream cheese and sugar until combine and fluffy.
  3. Put eggs one at a time and continue beating.
  4. Put coconut milk.
  5. Put pandan essence and green colouring.
  6. Put all purpose flour and continue combine every ingredients together.
  7. Bake at 250°C for 20 - 30 minutes.
  8. Sprinkle sesame seed on top of the burnt cheesecake after 10 minutes bake.
  9. Chill and ready to serve!
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