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 Lis Mohamad for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
- Burnt Cheesecake
- 875 gm Anchor Cream Cheese (room temperature)
- 200 gm gula melaka - finely chopped and cook with 2 tbsp water until dissolved (let it cool)
- 6 eggs (grade A) at room temperature
- 300 gm Anchor UHT cream
- 1 tbsp and 1⁄2 tsp cornflour (sifted)
- Salted Gula Melaka Caramel
- 100 gm gula melaka finely chopped
- 2 tsp water
- 40 gm butter
- 1⁄4 cup Anchor UHT whipped cream
- 1⁄4 tsp sea salt
- 2 tsp cornflour with 2 tsp water
- Cook gula melaka and water until dissolved using slow fire.
- Add butter until melted.
- Add Anchor UHT whipped cream and stir.
- Add sea salt.
- Lastly, add corn flour mixture and cook for awhile.
- Turn off fire and let it cool completely.
- Whipped the gula melaka caramel for the next day use.
- Preheat your oven to 200c and grease the inside of a 9′′ springform pan.
- Press two layers of parchment paper into the bottom and up the sides. They should stick up about 2 inches above the edge of the pan.
- Beat together the cream cheese and gula melaka on medium speed using a hand or stand mixer with the paddle attachment.
- Add in the eggs one at a time on low speed.
- Pour the UHT whipped cream in a slow and steady stream while the mixer is on low speed.
- Once smooth, sift in corn flour and fold to combine.
- Bake for 60-70 minutes or until the top is completely dark brown and it has a slight jiggle to it.
- Let it cool to room temperature for about an hour then leave it in the pan and place it in the fridge for a couple hours to completely set.
- Set overnight the best.
- Serve with salted caramel gula melaka and enjoy!