• Prep Time 45 minutes
  • Cook Time 40 minutes
  • Serving For 8 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 Dapor Anak Pokmat for “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 350gm Anchor Cream Cheese
  • 30gm Icing Sugar
  • 20gm Pandan Kaya
  • 20gm Corn Starch
  • 150gm Coconut Cream
  • 20gm Bubur Chaha
  • 50gm Sweet Potato (diced)
  • 1 teaspoon Sago Ball
  • 1 Large Eggs
  • 100gm Palm Sugar (grated)
  • 2 cups Water


  1. Prepare a 7-inch cake pan by lining it with two layers of baking paper which should overhang the edges of the pan by a couple of inches. Set aside.
  2. Bring 2 cups of water to a boil . Add in sago balls ,bubur chacha & sweet potato. Cook until tender . Rinse under tap water. Set aside.
  3. In a large mixing bowl, combine the room temperature cream cheese, icing sugar , pandan kaya & palm sugar . Beat until creamy and smooth.
  4. Add in egg, corn starch, coconut cream and beat on slow for 15 seconds.
  5. Fold in boiled ingredients until well mixed . Pour the batter in the cake pan.
  6. Preheat air fryer at 180 degrees for 3 minutes and bake for 25 minutes . After 25 minutes lower the temperature to 160 degrees and bake another 15 minutes.
  7. Remove the cake from air fryer to cool completely in room temperature . Pop it in the fridge for a couple of hours before serving . Enjoy!

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