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 Evonne Leonora Simon for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Tropical sweetness & fragrance in a cheesecake that you wouldn’t be able to resist!” – Evonne Leonora Simon
- 400g Anchor cream cheese (room temperature)
- 1 cup Anchor whipping cream
- 3 free range eggs
- 120g jackfruit
- 80g castor sugar
- 8g superfine flour
- 1 tbsp gula apong
- In a mixing bowl, whisk together Anchor cream cheese & sugar until smooth.
- Add room temperature egg one at a time, whisk until smooth after each addition.
- Using a hand blender, blend 120g ripe jackfruits with cold Anchor dairy whipping cream until smooth.
- Add the blended fruit & superfine flour into mixing bowl and whisk all together for 2 minutes or until well combined.
- Prepare 7 inch baking tin with baking paper while you preheat your oven to 200 degree Celsius.
- Pour half of the mixture into the baking tin, then drizzle a tablespoon (or more if desired) of Gula Apong on top. Then spoon or pipe the remaining batter into the tin to avoid decluttering of the Gula Apong layer.
- Bake in preheated oven at 200 degree Celsius for 30 minutes.
- Let cool in room temperature for 20 minutes before chilling in refrigerator overnight. Best served cold. You may drizzle some Gula Apong on cake for serving.