• Prep Time 40 minutes
  • Cook Time 45 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 Thusha Ranee for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Cake ingredients
  • 480 grams cold Anchor cream cheese
  • 1 cup Anchor UHT whipping cream
  • 1 cup coconut cream (I used Kara)
  • 3 large eggs (cold)
  • 180 grams granulated sugar
  • 5 tablespoons gula melaka syrup (see recipe below)
  • 15 grams flour
  • 15 grams cornflour
  • 1 teaspoon salt
  • 1 teaspoon vanilla essence
  • ½ teaspoon pandan essence
  • 5 tablespoons chendol
  • Gula melaka syrup ingredients
  • 500 grams gula melaka
  • 200 ml water
  • pandan leaves
  • salt to taste


    The chendol cheesecake
  1. Preheat the oven to the 450 degrees F* (230 C).
  2. Line a 9 inch cake tin with parchment paper.
  3. Add all of the ingredients except the chendol to a blender. Blend until smooth. Let the mixture rest for 15 minutes.
  4. Now add the chendol and give it a quick stir.
  5. Pour the mixture into the prepared cake tin and drop the tin a few times to release air bubbles.
  6. Bake for about 40-45 minutes. If the top is not burnt enough, add an additional few minutes.
  7. Let the cheesecake cool and refrigerate overnight.
  8. Slice into pieces and serve with the Gula Melaka syrup.
  9. Gula melaka syrup
  10. Boil all ingredoients in a pot.
  11. Sieve syrup to remove impurities.
  12. Syrup can be refrigerated.

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