• Prep Time 30 minutes
  • Cook Time 75 minutes
  • Serving For 8 People
  • Difficulty Normal
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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 Justina Yeoh for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“As Malaysian we start our breakfast with Kaya toast and a cup of local coffee. Most of Malaysian local kueh, for example Pulut Tai Tai is using Kaya. Kaya is so versatile it can be used to even make Kaya Kueh Salat, Kaya puff, Kaya pau, Kaya steam cake and many more. This inspires me to make Kaya burnt cheese cake.” – Justina Yeoh


This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Ingredient A: Cheese batter
  • 500g Anchor cream cheese, room temperature
  • 1/4 cups granulated sugar
  • 1 tsp salt
  • 2 large eggs+1 egg yolk, room temperature
  • 1 cups Anchor Whipping Cream
  • 1/4 cup cake flour, shifted
  • Ingredient B: Homemade kaya
  • 200 ml thick coconut milk
  • 120 g fine sugar + 2 tbsp of melted gula melaka
  • 2 large eggs, room temperature
  • Few pieces of pandan/screwpine leaves (tie into knot)
  • Use 1/3 cup homemade Kaya for cheese batter mix OR 1/3 cup of store purchased Kaya spread
  • Ingredient C: For decoration
  • 100g Anchor whipping
  • 3 tbsp kaya for drizzle

Instructions

    Ingredient B:
  1. Blend all ingredients except for pandan/screwpine leaves into a blender for less than 15 seconds and sieve mixture.
  2. Cook and stir egg mixture with pandan leaves gently in medium heat using double boiler method for 30 minutes until mixture has thickened.
  3. Turn to low heat, cover with a lid (with a piece of towel cloth to catch droplets of steam) for 40 minutes.
  4. Burnt Cheesecake:
  5. Measure and cut into size and wet your parchment paper with water and squeeze out excess water. Carefully cover parchment paper in a 5-inch width and 5-inch height springform pan.
  6. Please ensure the springform pan is in the correct size as cheesecake will expand in height when baking before collapsing slightly when cool down.
  7. Ingredient A:
  8. Cream Anchor cream cheese for 30 seconds at low speed before adding sugar using a stand mixer with the paddle attachment.
  9. Add in eggs one at a time on low speed until well combined but do not overmixed.
  10. Pour in Anchor whipping cream and continue to mix on low speed. Once smooth, add in salt and cake flour and fold with spatula till flour combines.
  11. Divide your mixture equally into two bowls. Bowl 1: Cheese batter. Bowl 2: Mix 1/3 cup of Kaya (Ingredient B) till combined.
  12. To assemble:
  13. Pour in Bowl 1 and spread cheese batter carefully into a springform pan and tap 2-3 times to even and release air bubbles.
  14. For Bowl 2, put the kaya batter into the piping bag and pipe batter horizontally.
  15. This is to prevent the mixture from mixing together for the effect of 2-layer color. Now tab 2-3 times and put into the Air Fryer.
  16. Preheat the Air Fryer for 5 minutes at 200c. Bake for 10 minutes at 200c and reduce to 180c and continue to bake for 20 minutes.
  17. Let it cool to room temperature for about an hour before you put it in the fridge to cool down for a few hours.
  18. Before serving, whip Anchor whipping cream till light and fluffy. Immediately put into the piping bag and pipe to Burnt Cheesecake.
  19. In the second piping bag, pour in kaya spread and drizzle on top of whipping cream.
  20. If you like sweet kaya taste you can pipe in more as whipping cream is without sugar added.
  21. Put into the fridge for another 10 minutes before cutting and serve with a cup of coffee or tea.
  22. Enjoy the balance flavor and you will never go back to plain old burnt cheesecake.
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