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 Gheniya Ghafar for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Inti kelapa or sweet coconut filling is one of the basic filling in various Malaysian kuih. We can make burnt cheesecake using inti kelapa too. Let’s try out this inti kelapa burnt cheesecake.” – Gheniya Ghafar
- For cheesecake
- 250 g Anchor cream cheese, room temperature
- 50 g sugar
- 2 eggs
- 175 ml Anchor whipping cream
- 1 tsp salt
- 2 tbsp potato starch
- For inti kelapa
- 200 g grated coconut
- 100 g palm sugar, cut into pieces
- 3 tbsp jaggery
- 1/2 tsp salt
- 1/2 cup water
- 1 knotted pandan leaf
- Add grated coconut, palm sugar, jaggery, salt, water and pandan leaf in a pan. Simmer over medium heat.
- Cook until the water dry. Let it cool completely before use.
- Preheat oven to 200°c.
- Butter the inside of a 9 inch round baking pan. Line parchment paper into the bottom of baking pan.
- Cream together the cream cheese and sugar using a hand or stand mixer.
- Mix in the eggs one at a time on low speed.
- Pour the whipping cream in a slow and steady stream while the mixer is on low speed. Once smooth, add flour and salt and fold to combine.
- Add in inti kelapa and fold to combine.
- Bake for 40-60 minutes or until the top is completely burnt and it has a slight jiggle to it.
- Let it cool to room temperature for about an hour then remove from the pan and slice.