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 Jia Yeen for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Anchor brand cream cheese and whipping cream is used to provide smoother and creamier texture. 1668 brand hibiscus syrup is used to provide quality taste and aroma of the hibiscus flavour. It is suggested to use mango susu to make the mango puree to give a better flavour. While folding in any syrup or puree into whipping cream, do not keep stirring or use a mixer to prevent creating more air bubbles. It will make the cake to puff up very high while baking and sink when it is done, creating a big hole in the middle of the cake while affecting the presentation of the cake. Make sure the bottom layer of cheesecake is harden before pouring another layer to prevent two layers mixed together.” – Jia Yeen
Recipe Ingredient
- Mango cheesecake batter (bottom layer)
- Cream cheese 215g
- Castor sugar 60g
- Egg 75g
- Mango puree 100g
- Whipping cream 35g
- Vanilla extract ½ tsp.
- Hibiscus cheesecake batter (top layer)
- Cream cheese 215g
- Castor sugar 60g
- Egg 75g
- Whipping cream 35g
- Hibiscus syrup 100ml
- Vanilla extract ½ tsp.
- Mango Puree
- Mango 1 nos
- Sugar 25g
- Lemon Juice 10ml
- Toppings
- Mango (Cut into cubes) 80g
Instructions
- Peel and cut the mango into smaller pieces.
- Blend the mango.
- Sieve the mango to remove the fibre.
- In a pot, add in mango, sugar and lemon juice and cook until it is thicken.
- Beat cream cheese with sugar until it is softened, smooth and no lumps with a mixer in a medium speed.
- Add in vanilla extract into the mixture.
- Turn the mixer into low speed and slowly add in eggs and beat until it is incorporated.
- In a bowl, prepare whipping cream and mango puree.
- Slowly fold in until well combined.
- Add in the cream cheese batter into the whipping cream mixture.
- Prepare a 6 inch cake mould and lay a layer baking paper.
- Pour in the cheesecake batter and freeze it until it is harden.
- Beat cream cheese with sugar until it is softened, smooth and no lumps with a mixer in a medium speed.
- Add in vanilla extract into the mixture.
- Turn the mixer into low speed and slowly add in eggs and beat until it is incorporated.
- In a bowl, prepare whipping cream and hibiscus syrup.
- Slowly fold in until well combined.
- Add in the cream cheese batter into the whipping cream mixture.
- Pour the mixture into mould as the top layer.
- Preheat the oven, 200 °C and bake for 30 minutes.
- Once baked, let it cool down and chill overnight before serving.
- Cut some mango cubes and put as toppings.
