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 Rachel Chin for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“This sweet soup here is surprisingly popular in the East Asian countries like China, Vietnam, Taiwan, Hong Kong, Singapore and Malaysia. It is usually served hot. The jam packed earthy flavours from roasted black sesame seeds and peanut can be easily sourced locally. The texture of this sweet soup is typically thick and creamy so it struck me to incorporate the flavours into the cheesecake which texture that is somehow similar; light and creamy. A dearly missed sweet soup done perfectly only by my late great grandma. The roasted nuts and black sesame seeds were crushed using a glass bottle back in the days. The sweet soup was thick and pasty without being diluted it with much water and other thickening agents. It was pungent, toasty and earthy in flavour that I can’t forget even though I last had it 15 years back.” – Rachel Chin
- 40g Roasted Black sesame seeds
- 10g Roasted Walnut
- 20g Water
- 70g Roasted Peanut
- 600g Anchor Cream Cheese (room temperature)
- 115g Granulated Sugar
- 1.5Tbsp Cornstarch
- 4nos Eggs
- 1/2Tsp Sea Salt
- 300g Anchor Whipping Cream
- To make the black sesame paste, blend roasted black sesame seeds, walnuts and water together to become a homogeneous paste. Set aside. Store bought black sesame paste works fairly well.
- For peanut paste, blend the roasted peanut until creamy. Set aside. You may opt for store bought pure peanut butter without added sugar and salt.
- Preheat your oven to 220 degree celcius. Line a 7 or 8 inch round cake pan with parchment paper covering the sides as well.
- With a handheld mixer, beat the cream cheese, sugar and salt on medium speed until creamy and lump free.
- Next, add 1 egg at a time until fully combined while scrapping the sides of the bowl in between addition
- While mixing on low, add whipping cream in a steady stream.
- Divide equal completed cheese batter into 2 bowls.
- For black sesame cheese batter, take 1/3 of completed cheese batter and whisk in the black sesame paste until fully combined before folding it with a spatula to the rest of the cheese batter.
- Repeat the steps above with peanut paste until the batter is homogeneous
- Drop a large spoonful of 1 batter in the centre of the pan and top it with a large spoonful of the other batter. Alternate spoonfuls on top of each other until all the batter is used and give the pan a shake to level it.
- Bake for around 30-35 minutes in the middle upper rack. To check for doneness, the browning on top is nicely burnt and give the pan a shake to make sure it jiggles a little in the center. Allow the cake to cook completely before chilling it for 3 hours max or overnight.
- Best served chilled