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 Julie for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
This recipe is best with
- 300g Anchor Cream Cheese
- 90g Castor Sugar
- 3 Eggs (A)
- 12g All-purpose Flour
- 150g Anchor Whipping Cream
- 50g Milo
- 10g Cocoa Powder
- Preheat to 220°c. Line 6" round pan with parchment.
- Beat cream cheese and sugar in the bowl of a stand mixer on medium-low speed, about 2 minutes.
- Increase speed to medium and add eggs one at a time.
- Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream then flour, continue to beat until batter is very smooth and silky, about 10 seconds.
- Lastly, add in the milo and cocoa powder.
- Pour the batter into prepared pan.
- Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 30-40 minutes.
- Let cool completely and chill for about 2 hours. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature/chill. Top with milo and serve.
2 thoughts on “Milo Dinosaur Burnt Cheesecake”
Hi, 220 deg Celsius is it fan-forced or just up and down heating?
Can I store cheesecake with parchment in fridge overnight, then peel away the next day?
Hi! This recipe uses up and down heating. As for the parchment, should be fine to peel away after a night in the fridge!