• Prep Time 45 minutes
  • Cook Time 40 minutes
  • Serving For 4 people
  • Difficulty Easy

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 Malek Amin, aka DadBakerKL, for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 500g Anchor Cream Cheese
  • 110g Castor Sugar
  • 5 Eggs
  • 300g Durian flesh
  • 20g Corn Starch
  • 200ml Anchor Whipping Cream


  1. Firstly, deseed 300g of durian flesh into a bowl.
  2. Smash the durian flesh using fork until it turns into a silky paste form.
  3. Add 500g of Anchor Cream Cheese into a bowl and beat it with a hand mixer until it smoothen
  4. Add 110g of castor sugar into the cream cheese batter and mix them well until the sugar granules dissolve
  5. Gradually add 5 eggs ( one at a time) into the batter
  6. Add the durian flesh into the batter
  7. Add 20g of corn starch into the batter and mix evenly
  8. Add 200ml of Anchor Whipping Cream and mix evenly
  9. Pour the batter into 8inch tin. Make sure the tin is covered with parchment paper
  10. Tap the tin to release the trapped bubble air in the batter.
  11. Bake the batter for 40 minutes with temperature 180C upper and 160C (I am using 100L oven with separate temperature to get the burnt effect on top)
  12. Once removed from the oven, let the cake cools down for about 2 hours and refrigerate the cake for at least 6 hours before serving
  13. Carefully remove the parchment paper and place the cake on a cake tray
  14. The cake is now ready! Enjoy…

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