• Prep Time 10 minutes
  • Cook Time 40-45 minutes
  • Serving For 5 people
  • Difficulty Easy
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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 AJ Gan for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest. “Mango Burnt Cheesecake This cheesecake style, burnt at the top and creamy texture in the inside is the most important feature of this recipe. It only takes 10 minutes to prepare this flavor Basque Burnt Cheesecake.. Serve with a cup of coffee n my favorite onde~onde… Its so perfect❤️ You will❤️this recipe…LET’S GET BURN!!!” – AJ Gan

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 6" cake tin
  • 400g Anchor cream cheese (room temperature)
  • 100g caster sugar
  • 3 eggs (approx 155g)
  • 250g whipping cream
  • 25g cake flour
  • 200g mango pieces
  • 1tsp vanilla extract

Instructions

  1. Line 6" circle cake tin with 2 layers of parchment paper.
  2. Mix sugar and cream cheese on medium speed until smooth and creamy.
  3. Preheat oven 220 degree celsius.
  4. Add egg one at a time whip on medium speed until the egg is completely combined, add vanilla extract beat until just mixed.
  5. Use a spatula to scrape the bowl to ensure nothing stick to the sides.
  6. In a separate bowl, add cake flour into the whipping cream, and then use a spatula to scrape the sides and bottom mix it till smooth.
  7. Pour all the cream into the cheesecake mixture, whip on low speed until completely combined.
  8. Slowly pour the cheesecake mixture and mango pieces into the cake tin. (90% full)
  9. Place the cheesecake mixture into the preheated oven, bake for 220 degree celsius for 40~45 minutes until to get a burnt top n the middle its still jiggly.
  10. Once the burnt cheese is out from the oven, let it cool in the cake tin for 2~3hours then put in the fridge to sit overnight.
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