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 Tong Suat Hal for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Ever wonder how to make burnt cheesecake into a more Malaysian flavour? Inspired by one of our Malaysian favourite seasonal fruits, this recipe infuses a special ingredient – Cempedak. With the sweetness of cempedak and creaminess of cream cheese, it sure will leave your taste buds with a lusciously unforgettable experience. It is decorated with specially hand-sculpted sugar figures to represent our multi-racial uniqueness.” – Tong Suat Hal
- 280g Cempedak (Puree)
- 500g Anchor Cream Cheese (cut into smaller pieces)
- 4 Eggs
- 120g Caster Sugar
- 12g Corn Flour
- 250g Anchor Whipped Cream
- 1/4 teaspoon Salt
- Preheat oven to 200°C about 15 minutes.
- Brush a bit of oil in 7" round baking pan, line with 2 large sheets of baking paper in a crisscrossed fashion and rises about 2 inches above the sides of pan.
- In a bowl, mix Anchor cream cheese and sugar until smooth and creamy.
- Add in eggs, one at a time, and beat until each egg is fully incorporated.
- Add in Anchor whipping cream, mix until evenly combined.
- Add cempedak puree, sift in the flour and salt. Mix until the batter is very smooth.
- Pour the batter into the prepared pan and bake for 55-60 minutes, or until the top is a deep shade of golden brown and has risen, but the cake is still slightly jiggly in the center.
- Transfer to a wire cooling rack and allow to cool completely. Once at room temperature, cover and refrigerate for 4 hours / over night
- Remove the cake from the refrigerator and unmold, allow the cake to come back to room temperature, then decorate and serve.