• Prep Time 30 minutes
  • Cook Time 60 minutes
  • Serving For 8 People
  • Difficulty Normal
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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 Mufidah Abdul Hadi Alyunusi for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.


This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 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

Instructions

  1. 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.
  2. Combine Anchor Cream Cheese, eggs, evaporated milk, coconut cream, coconut cream powder, corn flour and salt in the food processor and process until smooth.
  3. 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.
  4. Add the coconut sugar to the remaining batter in the food processor and process until well combined. Fold in the remaining sekoteng.
  5. Prepare a 7 inch round pan by lining the bottom and sides of the pan with parchment paper.
  6. Pour the coconut sugar cheesecake mixture into the pan followed by the other batter prepared by using powdered sugar.
  7. 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.
  8. Let the cheesecake cool completely before storing it in the fridge for at least 4 hours before serving.
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