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 Fatin Khadijah for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“ice kacang is very popular in Malaysia, it’s like all race unite together in one bowl. when talking about ais kacang the cool icy sweetness of the dessert, it is important to dig right in and mix it all together so that the condiments and toppings are all evenly mixed into the ice to give it a unique mix of tastes inspired by ice kacang, i try to make it Malaysian-lah by mixing all the ice kacang ingredients in burnt cheese cake, mix with the rose syrup to feel the ice kacang in version of burnt cheese cake, not to forget gula apong the origin Sarawak to make sweet and creamy.” – Fatin Khadijah
Recipe Ingredient
- 500 gram cream cheese
- 300 ml whipping cream
- 3 eggs
- 100 gram castor sugar
- 20 gram cake flour
- 20 ml gula apong syrup
- 2 tbs vanilla essence
- cendol, sago, cincau
- 2 tbs rose syrup
Instructions
- mix cream cheese and sugar together until it mix together
- put cake flour
- mix with an egg one by one in lower speed mixer
- add in whipping cream
- mix vanilla essence and gula apong syrup
- divide into 2 bowl, one bowl mix with rose syrup, and the plain one mix with ais kacang ingredients (cendol, sago, and cincau)
- prepare 8 inch pan with baking paper
- bake in 200° for 50 mins
