• Prep Time 30 minutes
  • Cook Time 45 minutes
  • Serving For 8 people
  • Difficulty Easy

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 Wen Lim for “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“The cake didn’t turn out to be green colour because I used home planted pandan. If you prefer green nice looking cake, you can use green colouring or pandan extract. This is a very fragrant yummy Malaysian cake with strong pandan coconut cheese smell.” – Wen Lim

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 500g Anchor cream cheese
  • 10g corn starch
  • 85g eggs
  • 300g coconut cream
  • 50g pandan water (6 pieces of pandan leaves, blended)
  • 35g melted gula melaka
  • 20g coconut flakes
  • 2 table spoon of milk powder


  1. Preheat oven to 210 degree Celsius.
  2. Using electric mixer, beat cream cheese and gula melaka until no lump for approximately 5 minutes.
  3. Add in eggs, coconut cream, pandan water, beat until smooth.
  4. Add in milk powder, corn starch and coconut flakes.
  5. Put in the 6 inches baking tray lined with baking paper.
  6. Bake for 45 minutes and chill for 8 hours. Ready to serve!
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