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 Mufidah Abdul Hadi Alyunusi for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
- 450g Anchor Cream Cheese
- 60g dried sekoteng (also known as Malacca’s cha cha)
- 3 large eggs
- 1/2 cup (125 ml) evaporated milk
- 1/2 cup (125 ml) coconut cream
- 1 Tbsp pandan flavoured coconut cream powder
- 2 tsp corn flour
- 90g powdered sugar
- 90g coconut sugar
- Pinch of salt
- Bring a pot of water to boil and add dried sekoteng. Simmer until the sekoteng is cooked through. Strain the sekoteng and rinse with tap water. Set aside to cool down.
- Combine Anchor Cream Cheese, eggs, evaporated milk, coconut cream, coconut cream powder, corn flour and salt in the food processor and process until smooth.
- Remove 2 cups of the mixture from the food processor and add in powdered sugar. Mix using electric mixer until well combined, then fold in half of the cooked sekoteng. Set aside.
- Add the coconut sugar to the remaining batter in the food processor and process until well combined. Fold in the remaining sekoteng.
- Prepare a 7 inch round pan by lining the bottom and sides of the pan with parchment paper.
- Pour the coconut sugar cheesecake mixture into the pan followed by the other batter prepared by using powdered sugar.
- Bake in a preheated oven at 210 degrees for about 50-60 minutes until the top is dark brown but still jiggly in the center.
- Let the cheesecake cool completely before storing it in the fridge for at least 4 hours before serving.