• Prep Time 60 minutes
  • Cook Time 30 minutes
  • Serving For 5 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 Miss ML for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.


This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Milo cheesecake batter (first layer)
  • Cream cheese 200g
  • Castor sugar 30g
  • Egg 75g
  • Whipping cream 150g
  • Milo powder 80g
  • Cocoa flavouring 5g
  • Hot water 20g
  • Coffee cheesecake batter (second layer)
  • Cream cheese 200g
  • Castor sugar 45g
  • Egg 75g
  • Whipping cream 150g
  • Coffee flavouring 5g
  • Coffee powder 5g
  • Hot water 15g
  • Milo cheesecake filling
  • Milo nugget 10 nos
  • Coffee cheesecake filling
  • Cream crackers 3pcs
  • Toppings
  • Milo nugget 15 nos
  • Chocolate deco (coffee bean) 8 nos
  • Chocolate deco 4pcs
  • Milo powder 1g

Instructions

    Milo cheesecake batter (first layer)
  1. Beat cream cheese until it is softened, add sugar until smooth and no lumps with a mixer in a medium speed
  2. Turn the mixer into low speed and slowly add in eggs and beat until it is incorporated.
  3. milo powder put at bowl mix wiith hot water, stir until milo powder dissolve .then add in whipping and cocoa flavouring fold to combined.
  4. mix with cream cheese batter, mix well all together.
  5. Prepare a 6inch mould and lay a layer baking paper.
  6. Pour in the cheesecake batter and put the milo nugget inside batter ,freeze it until set to pour second layer
  7. Coffee cheesecake batter (second layer)
  8. Beat cream cheese until it is softened, then add sugar beat until smooth and no lumps with a mixer in a medium speed.
  9. Turn the mixer into low speed and slowly add in eggs and beat until it is incorporated.
  10. coffee powder and coffee flavouring mix with hot water beat until mix well add in whipping combined all together.
  11. Then add in the cream cheese batter fold until combined
  12. Pour the mixture into mould as the second layer and put in cream crackers.
  13. Preheat the oven, 215 °C and bake for 30 minutes.
  14. Once baked, let it cool down and chill overnight before serving.
  15. deco with milo nugget,choc coffee bean,choc deco and milo powder.
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