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 Janice Thon for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
- 2 slices bread
- 2.5 tbsps kaya
- 125g Anchor cream cheese
- 40g sugar
- 1 large egg
- 120g Anchor whipping cream
- 1/2 tsp corn flour
- 1 tbsp cake flour
- Preheat oven to 200c.
- Line a 4-inch round loose cake tin with 2 large sheets of parchment paper, leave at least 2 inches of overhang around all edges.
- Sandwich the bread with 1 tbsp of kaya and slightly press into the cake tin and spread 1 tbsp on top of the bread.
- Beat cream cheese and sugar till smooth and fluffy.
- Add in egg and mix well.
- Sieve in corn flour and cake flour, mix well.
- Blend in whipping cream.
- Mix 2 tsps of cheese batter and the remaining kaya into a piping bag.
- Pour the batter on top of the kaya bread.
- Pipe kaya mixture on top and use a toothpick to swirl the kaya mixture.
- Transfer the cake tin to the oven and bake at 200c until the top is dark amber/brown and the center is still very jiggly about 30-35 minutes.
- Let the cheesecake cool in the pan on a wire rack until it reaches room temperature
- If you prefer to serve chilled cheesecake or a firmer cheesecake, place the cheesecake in the refrigerator for 4 hour.