• Prep Time 45 minutes
  • Cook Time 45 minutes
  • Serving For 4 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 SooBin Ong for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.


This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Coconut crumbles
  • 50g all purpose flour
  • 30g castor sugar
  • 30g dessicated coconut
  • Salt 1/3 tsp
  • 30g cold butter
  • Gula Melaka Burnt Cheesecake
  • 450g Anchor cream cheese (soften at room temperature)
  • 3 A size eggs
  • 145g gula melaka (crushed and melted over bain marie)
  • 270g Anchor whipping cream
  • 20g flour

Instructions

    Coconut crumbles
  1. Combine all the dry ingredients in a bowl.
  2. Add in cold butter, use a fork to crush the butter into pieces in the flour mixtures.The mixture should be forming crumbs and hold together when pinched. Rub the crumbs into small pieces.
  3. Bake at 190c preheated oven for 10-15 mins until golden brown.
  4. Gula Melaka Burnt Cheesecake
  5. Melt the crushed gula melaka over bain marie and let it cool to room temperature.
  6. Using a hand mixer to cream the cream cheese together with melted gula melaka until incorporated.
  7. Whisk in eggs one at a time into the cheese batter, do not over mix.
  8. Pour in whipping cream and mix well.
  9. Gently fold in sifted flour until no lumps.
  10. Prepare 6 inch round mould with baking paper. Bake at 230c preheated oven for 30 mins. The top should be golden brown and wobbly in the middle.
  11. Let the cheesecake cool down at least 2 hours before refrigerated it.
  12. Refrigerate the cheesecake for 6 hours. Before served, sprinkles the crumbs on top. Coconut and gula melaka are perfect combo.
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