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 Mei Neo for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“This is one truly Malaysian version as it has all our local dessert elements, baked into one delicious cake! This recipe idea is based on the Kuih Ketayap, where we have pandan, gula melaka & coconut milk, infused to create a very familiar to home taste, yet modernised with the usage of cream cheese & whipping cream. I also drew our proud Jalur Gemilang on the base & this turns out awesome once I turn the burnt cheesecake upside down. Malaysian at heart with a truly Malaysian taste bud 💗” – Mei Neo
- 750gm Anchor Cream Cheese
- 200gm Castor Sugar
- 5nos. B eggs
- 400gm Anchor Whipping Cream
- 1tsp Salt
- 40gm All Purpose Flour
- 50ml Coconut milk
- 1tsp Pandan essence (or emulco)
- 200gm Grated coconut
- 100gm Gula Melaka
- 200gm Water
- Pinch of salt
- Preheat oven at 190°C. Line parchment paper on a 7" loose bottom cake pan
- Beat Anchor Cream Cheese and sugar until smooth, no lumps, sugar disolved - medium speed for approximately 3 minutes
- Add in 1 egg at a time, scrap down the sides and continue beating until smooth
- Add Anchor Whipping Cream and salt, beat until combine
- Sieve in flour and beat at low speed until incorporated. Sieve batter for smooth silky texture (optional step)
- Divide batter into half and reserve a small amount for decoration (if needed). Else, add coconut milk to one half (if it's too watery, add a little flour). Another half, add in pandan essence (or emulco).
- Colour the small amount of batter according to decorations idea. This time, I decided to draw our Jalur Gemilang.
- Quickly draw up the design. Top up with pandan batter using a piping bag, so that the batter would not spoil the drawn design.
- Finally, top up with Coconut batter.
- 10. Bake at 190°C, for 60-65 minutes. Remove from oven and let it cool down. After cooling down, keep in fridge overnight to be chilled.
- Prepare condiments: boil water and melt gula melaka. Reserve some gula melaka liquid. Add in grated coconut and salt. Set aside to cool.
- Slice & serve Ketayap Burnt Cheesecake with shredded coconut infused with gula melaka and some liquid gula melaka
- *note: cake's castor sugar amount is reduced as it will be served with some coconut infused gula melaka.