• Prep Time 75 minutes
  • Cook Time 45 minutes
  • Serving For 8 people
  • 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 Sarawak Gravy for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.   When I saw Kuali’s call for recipes for Burnt Cheesecake: Let’s Make It Malaysian-lah, an explosion of synapses rushed from within the depths of my memory banks, flooding my taste buds. From the grassy and fragrant leaves of pandan to the rounded flavours of gula melaka; from the notoriously pungent durian to the multifaceted fruity robustness of nangka. I sought to create a union of flavours founded on my love of Malaysian desserts by combining the sweet, the savoury, and on this occasion, the heady.   Sago, with its tender bite and natural qualities in soaking up the flavours alongside it, is a valuable commodity to the people of Sarawak so it was an easy choice to highlight it in my recipe. One of my family’s much-loved desserts happen to be sago chilled in a fluid santan sauce cooked with pandan leaves and served with drizzlings of gula melaka, so it is fitting that I pay homage to this modest yet exceptional local dessert. My other ingredient of choice is a huge nod to the King of fruits that most, if not all Malaysians are intriguingly wild over. Whether we love it or are repulsed by it, our country is illustrious for it.   Taking inspiration from the flavour profiles of sago gula melaka and the crowd-pleasing salted caramel pretzel ice-cream, I deliberated on the cake layers to harmonise with the durian and experimented with different trimmings that would complement the taste and enhance the bite of each forkful of cake. My hope is that this recipe exhibits the delicate balance of subtle overtones in the company of the full-bodied durian.   The cake is a dual-layer burnt cheesecake made up of a pandan infused sago santan gula melaka base, and a top layer made with the flesh of fresh durian. The components that the cake is served alongside were carefully tested for their complementing flavours and textures. The salted gula melaka sauce is made with santan and a mineral salt from the salt wells in the highlands of Sarawak. This mild Ba’Kelalan salt seamlessly highlights the deep caramel notes in the gula melaka, creating a juxtaposition of sweet and salty. In place of a santan drizzle, I opted for a santan mousse – a light and fluffy element to counterbalance the other substantial textures. Amid the sweet gritty crumble of kacang tumbuk and crushed-up crunchy salted kerepek nangka, I find the interplay of tender popping sago pearls and chewy dates fitting counterparts to the cake’s luxurious velvety texture.   I would like to think this burnt cheesecake’s palatable qualities are the intermingling complexities in flavour and texture that come together considerably well – much like the diversity in cultures and people that come together to form the rich fabric of our nation: a cultural melting pot.   As a proud Malaysian, I hope this recipe reflects my fondness of the infinite fusion of Malaysian flavours – the spectacular taste sensation we are famed for. I hope this “melting pot” of a burnt cheesecake Makes It Malaysian-lah!  – Sarawak Gravy

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • INGREDIENTS A – Pandan Infused Sago
  • 1/3 cup Sago Pearls
  • 5 tsp Fresh Pandan Juice, from blending 6 leaves in 8 tsp room temperature water
  • INGREDIENTS B – Cake Base Layer
  • 250g Anchor Cream Cheese
  • 50g Gula Melaka, shaven / chopped up small
  • 1 Whole Egg
  • 1 Egg Yolk only
  • 2 Tbs Anchor Whipping Cream
  • 2 Tbs Thick Santan, fresh or packaged Santan Milk
  • INGREDIENTS C – Cake Top Layer
  • 250g Anchor Cream Cheese
  • 180g Durian Flesh, blended smooth
  • 1/4 cup Anchor Whipping Cream
  • 2 drops Brown Food Colouring Gel
  • 40g Castor Sugar
  • 1 Whole Egg
  • 1 Egg White only
  • INGREDIENTS D – Santan Mousse
  • 1 Tbs Water
  • 1 tsp Gelatin Powder
  • 125ml Thick Santan, fresh or packaged Santan Milk
  • 6 Tbs Anchor Whipping Cream
  • Pinch Ba'Kelalan Salt
  • INGREDIENTS E – Salted Gula Melaka Sauce
  • 100g Gula Melaka, chopped into 1/2 cm small pieces
  • 2 Tbs Water
  • 1/4 cup Thick Santan, fresh or packaged Santan Milk
  • 1 tsp Ba’kelalan Salt
  • Serve with: Kacang Tumbuk, Kerepek Nangka (crushed small), and Kurma.


    Cook the Sago pearls (20 mins):
  1. Bring a pot of water to boil over the stove.
  2. Once the water comes to a rolling boil, pour the Sago pearls in. Cook until sago is translucent – do not stir as stirring releases the starch from the sago and makes the sago pearls stick together.
  3. Pour the cooked sago pearls over a sieve and immediately run room temperature water over the pearls to wash off the excess starch.
  4. Pour the sago into a bowl and stir in the Fresh Pandan Juice until evenly distributed.
  5. Return the sago to the sieve to remove any excess liquid. Set aside for use in the Base Layer.
  6. Note: Half of the sago goes into the cake batter while the other half is saved, to be served with the cake (1 Tbs for each slice).
  7. Make the Burnt Cheesecake Batter (Prep: 20 mins; Bake: ~40 mins):
  8. Preheat oven at 220 °c. Set the oven heat source to Broil, or Grill, or Top Heat. Adjust the rack to the middle of the oven.
  9. Line a 7” round baking pan with 2 layers of baking paper, each being a single sheet of baking paper that comes up an inch higher than the rim of the pan.
  10. Cake Base Layer:
  11. In a stand mixer or with a hand mixer, cream the room temperature Anchor Cream Cheese until smooth.
  12. Add 1 Whole Egg and 1 Egg Yolk, mix until incorporated.
  13. Mix in the shaven Gula Melaka until dissolved.
  14. Stir in the Brown Food Colouring Gel into the Whipping Cream.
  15. Pour in Anchor Whipping Cream and Thick Santan, mix until combined.
  16. Into the batter, gently fold in half of the cooked pandan infused Sago that was prepared earlier, ensuring that the pearls are not sticking together and distributed evenly.
  17. Pour the batter into the prepared baking pan. Tap the base of the pan on a stable countertop to rid of air bubbles.
  18. Bake this layer in the preheated oven for 5 minutes.
  19. Remove from oven and set aside while you prepare the top layer.
  20. Cake Top Layer:
  21. In the preheated 220 °c oven, set the heat source back to normal (Bottom Heat).
  22. In a stand mixer or with a hand mixer, mix the room temperature Anchor Cream Cheese and blended Durian Flesh until creamy and smooth.
  23. Add 1 Whole Egg and 1 Egg White, mix until incorporated.
  24. Mix in the Castor Sugar until combined.
  25. Add in Anchor Whipping Cream, mix until combined.
  26. Scoop and gently place the batter in small dollops on to the Base Layer in the pan. Level the surface with a spatula.
  27. Bake in the preheated oven for 30 - 35 minutes, until the top of the cheesecake puffs up slightly but is still jiggly in the centre.
  28. Increase the oven temperature to 250 °c and change the heat source to Broil (Grill / Top Heat). Continue baking for an additional 5 – 8 minutes to brown the top of the cheesecake.
  29. Remove from oven and set aside to cool. The centre of the cake will jiggle when first removed from oven – it will set as the cake cools.
  30. Once the cake has cooled, refrigerate for 6 hours or overnight before serving.
  31. Make the Santan Mousse (10 mins):
  32. Pour the room temperature Water into a small bowl.
  33. Sprinkle the Gelatin Powder over the water and set aside for 2 minutes.
  34. Warm up the Thick Santan in the microwave for 40 seconds.
  35. Pour the gelatin into the santan. Whisk until gelatin is dissolved. Set aside the mixture to cool completely.
  36. Combine the Anchor Whipping Cream and Ba’kelalan Salt. Whisk until stiff peaks just begin to form.
  37. Whisk the santan gelatin mixture into the whipped cream until just incorporated.
  38. Store in an airtight container in the fridge until ready to serve.
  39. Make the Salted Gula Melaka Sauce (15 mins):
  40. In a small pot over medium heat, combine the Gula Melaka and Water. Stir and continue cooking until all the gula melaka has dissolved.
  41. In the meantime, warm up the Thick Santan in the microwave for 40 seconds.
  42. Add the warm santan into the gula melaka syrup. Continue to cook over medium heat until the consistency resembles a thin syrup (the sauce will thicken as it cools).
  43. Turn off the heat and stir in the Ba’kelalan Salt.
  44. Store in an airtight container in the fridge until ready to serve.
User Type: anonymous web
Campaign ID: 2
Cxense type: free

You may also like

Leave a Reply

Your email address will not be published.