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 Khor JW for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“I happen to stumble across this ‘competition’ online and I thought I give it a go, just for fun. 🙂 This recipe is easy as the ingredient lists are less than 10 items. Originally I have a much more complicated recipe, but in the end, I decided to submit this instead, in hopes that people would be willing to give this a try. Thank you for reading and have an awesome day.” – Khor JW
- 250 gm cream cheese, softened at room temperature
- 120 gm condensed milk
- 1 whole egg, M sized, around 50 gm
- 70 ml whipping cream (not whipped yet)
- 10 gm all purpose flour, sifted
- about 2 tsp Bandung syrup
- Weigh 250 gm cream cheese and 120 gm condensed milk and put them together into a medium sized metal bowl. This is (A).
- Soften (A) over a pot of boiled water.
- Stir (A) as it is being melted slowly with a small whisk.
- Once (A) are completely soften, take it off the heat.
- Continue mixing (A) until it become a homogenous and smooth batter.
- Add 1 whole egg into (A) and incorporate it. Now this becomes (B).
- Add cold 70 ml whipping cream into (B) and incorporate it until it become a smooth batter. Now this becomes (C)
- Add 10 gm all purpose flour into (C) and incorporate it until it become a smooth batter. Now this becomes (D)
- Separate (D) into 3 separate bowls.
- In one of the 3 bowls, add 1 tsp of bandung syrup and mix evenly.
- In another bowl of the batter (D), add 1/2 tsp of bandung syrup and mix evenly. (Now you have 3 kinds of colours in each bowl - whitish yellow, light pink, and dark pink)
- Line a 13 cm x 8 cm small round tin with parchment paper.
- Before you continue, preheat the oven to 210 degree Celsius.
- As you wait for the oven to heat up to 210 degree Celsius, continue with step 15.
- Pour the dark pink batter into the round tin first, and make sure it covers the bottom of the tin evenly.
- With a spoon, scoop the light pink batter and with a swirling motion, pour the batter into the round tin second, covering the dark pink batter as you go.
- Do the same with the final whitish yellow batter, covering the light pink batter as you go.
- By the time you are done pouring the batter into the baking tin, your oven should be ready. :)
- Bake the Bandung Cheesecake for 30 minutes at 210 degree Celsius.
- Once 30 minutes is up, your cheesecake should have a lovely browned top and once you open the oven doors, you can smell the baked cheese smell coming out...
- Let the cheesecake rest at room temperature for about 2 hours until it is cool to the touch.
- You can cut the cheesecake at this point and serve it. However, I think it taste even better after it is chilled in the fridge overnight.