• Prep Time 20 minutes
  • Cook Time 70 minutes
  • Serving -
  • 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 Aireish Julia ALeen for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“The first time I ate the cendol version of cheesecake. I do it my own taste. My family really liked it with the combination of ingredients used. Anchor cream cheese is indeed the best choice for a delicious cheesecake. I really like it will repeat again..” – Aireish Julia ALeen

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 250gm cream cheese (room temperature)
  • 2 eggs
  • 20gm wheat flour
  • 70gm caster sugar
  • 1 tablespoon brown sugar (gula melaka)
  • 1 tablespoon coconut milk powder
  • 50gm cendol
  • 50gm red beans
  • 125ml fresh milk


  1. Combine cream cheese with caster sugar and beat until creamy. Then add the eggs one by one evenly.
  2. Add wheat flour together with coconut milk powder and beat well.
  3. Lastly, add the cendol and red beans and whisk them back.
  4. Prepare a 6 -inch baking sheet lined with baking paper. Pour half of the batter first sprinkle with brown sugar, then pour another part of the batter until done.
  5. Make sure the oven is preheated, bake at 200 flames up & down for about 1 hour.
  6. Set again the time 10 minutes the top fire only, the temperature is still the same let the surface of the cake burn dark brown color.
  7. Remove from the oven let cool for 15 minutes, then can be stored in the refrigerator first before cutting. Delicious eaten cold.

You may also like

Leave a Reply

Your email address will not be published.