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 Won Gin Long for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
This recipe is best with
- Chicken Satay Marinade
- 2 lbs. (1 kg) boneless and skinless chicken thigh and leg meat
- 3 tablespoons oil
- 2 stalks lemongrass, white parts only
- 2 cloves garlic, peeled
- 6 small shallots or pearl onions, peeled
- 2 teaspoons turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1/2 tablespoon salt or more to taste
- 2 tablespoons sugar
- For Basting
- 1 tbsp honey
- 1 tbsp vegetable oil
- Burnt Cheesecake
- 226 grams Anchor cream cheese
- 250 ml Anchor whipping cream
- 100 grams granulated sugar
- 2 large eggs
- 15 grams cake flour
- 1/2 teaspoon vanilla extract
- Cut the chicken meat into small cubes. Set aside.
- Blend all the Marinade ingredients in a food processor. Add a little water if needed.
- Combine the chicken and the Marinade together in a large bowl, stir to mix well. Cover the bowl and marinate the chicken for 6 hours in the fridge, or best overnight.
- Soak wooden skewer sticks in water for 5 minutes to prevent them from burning in the air fryer.
- Thread 3-4 pieces of the chicken meat onto the bamboo skewers.
- Brush satay with honey and oil mixture and then place the skewers at a time in the fryer basket. Avoid overcrowding the skewers.
- Cook the chicken at 180 °C for 20 minutes.
- After cooking, take a few sticks of chicken satay to cut into smaller pieces and place the small pieces of chicken satay into a prepared baking pan.
- Preheat the oven to the 220 °C about 15 minutes.
- Line a 6-inch cake pan with 2.5-inch sides with parchment paper. If the pan has a removable bottom, you can use the bottom to press the paper into the pan. Then you can use your hands to crease the sides to hold its shape. Once the paper is molded to the pan, you can remove the bottom and the paper and then reattach the bottom to the pan, placing the paper on top. Then place the small pieces of chicken satay over the base. Set aside.
- Mix Anchor cream cheese and sugar until creamy and soft. Add in eggs, one at a time and the vanilla.
- In a separate bowl, sift the cake flour, and pour in the Anchor whipping cream, little by little, whisking it as you go. Then add in the remaining cream and whisk until smooth. Add this mixture to the cream cheese mix and mix to combine.
- Pour the mixture into the prepared cake pan and then drop the pan a few times onto a kitchen towel to coax any remaining bubbles out of the batter.
- Preheat the oven at 220 °C for about 15 minutes.
- When the preheating is complete, bake the cheesecake at 210 °C until the top is just shy of turning black. This takes 15 minutes in my oven.
- Let the cheesecake cool on a cooling rack and then chill in the refrigerator. Serve the next day and enjoy!
Marinate chicken and cook satay:
Baking Chicken Satay Burnt Cheesecake: