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 Law Siew Yin for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Kuih Salat or Kuih Seri Muka is a kuih that is one of my family’s favourite kuih. I wanted to achieve the classic green and white layers of the kuih by doing a two-layered burnt cheesecake, incorporating coconut cream and pandan – the two flavours found in Kuih Seri Muka.” – Law Siew Yin
- 450g Anchor cream cheese
- 150g castor sugar
- 250ml Anchor heavy cream
- 3 eggs
- 60g coconut cream
- Pandan leaves
- 1g salt
- 25g all purpose flour
- 3 drops pandan essence
- On low heat, cook coconut cream with pandan leaves to bring out pandan flavour and boil coconut cream.
- Soften cream cheese over a bowl of hot water.
- Add in castor sugar and mix till smooth.
- Add in eggs, one at a time, mix well each time.
- Add in pandan-infused coconut cream and salt, mix well.
- Sift in flour and mix well.
- Sift the mixture to achieve smooth texture.
- Divide the mixture into two portions. Add one portion with pandan essence. Pour the white layer first, and carefully spoon the pandan layer to avoid mixing of layers.
- Bake at 230 degrees for 40 minutes, first 20mins on lowest level, 10mins on highest level to achieve burnt surface, and remaining 10mins in middle level.
- Cool down and chill in fridge till cold before serving.