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 Abigail Teo for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Highlighting Horlicks and Nestum, Malaysians favourite that sometimes don’t get the attention they deserve.” – Abigail Teo
- HORLICKS BURNT CHEESECAKE
- 300g cream cheese (room temp)
- 200g Horlicks
- 100g eggs (lighty beaten)
- 100g condensed milk
- 7g corn starch (sifted)
- 160ml heavy/whipping cream (room temp)
- 6.5ml lemon juice
- GULA MELAKA CREME CHANTILLY
- 20g Gula Melaka (shaved)
- 30ml (2tbsp) water
- 80ml (1/3 cup) whipping cream
- NESTUM STREUSEL CRUMB
- 70g plain/all purpose flour
- 30g butter (cold, cut into small cubes)
- 30g Nestum original (split into two equal portions, 15g each)
- 30g Gula Melaka (shaved)
- 25g Brown Sugar
- Prepare and gather all ingredients.
- Then pre-heat oven to 230ºC (with fan) or 245ºC (without fan).
- Chill the bowl that you will use to make Gula Melaka Creme Chantilly.
- Line a 6-inch round cake pan first with aluminium foil (optional*), then large sheet of parchment paper with at least 3 inches higher than the pan as support for the cake as it will rise. Press everything down to perfectly mould the cake pan. *Aluminium foil helps to provide stronger structure for the parchment paper and make it easier to remove the cake from the pan.
- To make batter, prepare two bowls. In first bowl, press cream cheese with a spatula to soften it until smooth. In second bowl, gently whisk together Horlicks, eggs, and condensed milk until well combined, Pour mixture into first bowl containing cream cheese in 2 separate times, mix using spatula just until everything is incorporated each time.
- Mix in lemon juice.
- Stir in sifted corn starch into the batter, making sure there are no lumps.
- Lastly, fold in heavy/whipping cream gradually until everything is well combined.
- Pour cake batter into your lined cake pan, then tapping the pan a few times on your work surface to release any air bubbles. Rest it for about 5 - 10minutes and pop any bubbles on the surface with a toothpick or tip of a knife.
- Transfer the cake pan to the oven (mid rack), bake for 25 - 30minutes or until the top is dark amber/brown.
- If after 20minutes the surface of your cake doesn't turn dark, change your oven setting to top heating only to speed up the darkening process. Just keep an eye on it since every oven is different. Make sure to not bake for more than 30minutes or else it will overcook or curdle, as the cake will continue to cook even after it is out from the oven.
- Take out the cake when the surface is dark, burnt colour, centre should be jiggly. Let the cheesecake cool in the pan on a wire rack until it reaches room temperature, about 3hours. Once cooled, remove the cheesecake from the cake pan and carefully peel back the parchment paper to cut and serve.
- If you prefer a firmer cheesecake or want to eat it chilled, cover with a cloth (to avoid condensation getting on the cake) and chill in fridge for minimum 6 - 7hours. After chilling. Let stand at room temperature for about 30mins - 1hr before serving, the colder the cake the firmer it would be.
- *Best way to slice your burnt cheesecake: Warm your knife slightly with hot water, and wipe it dry before cutting. Cut in one slice motion and pull out the knife in one motion too. Go in with clean knife every time to ensure clean cuts.
- In a pot, melt Gula Melaka with water over low heat. Off the heat when all the sugar melts and syrup starts to bubble. Let it cool to room temperature.
- Pour in cold whipped cream into the chilled bowl and whip while mixing in the Gula Melaka syrup gradually. Use low speed if using hand mixer. Whip just until soft peak forms. Serve chilled.
- Preheat oven at 175ºC.
- In a bowl, stir well flour, Nestum (15g), Gula Melaka, brown sugar, and salt.
- Then add in cold cubed butter. Mix with a fork or pastry blender until the mixture turns into a sand-like texture. You can also use a food processor for this step. Do not use your hand as it will melt the butter.
- Line baking tray with parchment paper and spread streusel evenly, about 3mm thick. Bake for 8 - 10minutes, until brown.
- Take out from oven and cool for about 10minutes then break into smaller crumbs. You may do this in between two parchment paper or in a ziplock bag, crushing them using a rolling pin or the Malaysian way, with a pestle ;)
- Lastly, mix in the remaining Nestum (15g) into the crumbs.
- Serve sliced cheesecake with a dollop of Gula Melaka Creme Chantilly on the side and topped the cream with Nestum Streusel Crumbs. Cake is best served chilled.