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 Marylin Isaacs for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“The bunga raya is the Malaysian national flower and it is a thing of beauty. The cheesecake was coloured to feature the bunga raya. When cutting into the soft cake, one can see bits of cendol and cincau peeking out. Cendol and cincau feature in many popular Malaysian desserts and does not alter the taste of the cheesecake itself. Enjoy this popular dessert of the burnt cheesecake with the colours and flavours of Malaysia!” – Marylin Isaacs
Recipe Ingredient
- Anchor Cream Cheese 500g
- Whipped Cream 250g
- Plain flour 20g
- Castor Sugar 150g
- Eggs x 5
- Cincau 260g
- Cendol 750g
Instructions
- Beat the cream cheese.
- Add in the castor sugar and beat till creamy
- Add in eggs one at a time
- Sift in flour and beat the mixture
- Add in the whipped cream and beat
- Mix in the cendol and cincau
- Bake in preheated oven (220°C) for 30 mins and leave in an extra 5 mins for the top of the cake to brown
- Separate the mixture into three bowls to add in the colours as desired
- Leave in the fridge for at least 6 hours before consuming
