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 Ali Hazlin for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
- 280g Anchor Dairy Cream Cheese
- 50g castor sugar
- 8g cake flour
- 1 egg yolk
- 1 egg
- 180g Anchor Dairy Whipping Cream
- 50g peanut butter
- 60g can cream corn
- 100g Roasted peanut powder without skin
- 70g cream corn
- Mold size 14cm
- Place a rack in middle of oven, preheat to 220°. Butter pan then line with two overlapping sheets of parchments.
- Beat Cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment or you may use 'hand whisk' beat in medium low speed, scraping down sides of the bowl till smooth no lupms and be sure that sugar has disolve.
- Beat in egg yolk and egg one at a time beat until each is fully incorporated before adding the next.
- Add whipping cream, beat until evenly combined.
- Sift in the flour use strainer to do so, mix until no lumps remain and the batter is very smooth.
- Separate the batter into two portion. One portion mix with the peanut butter and another with cream corn.
- Pour the peanut butter batter into prepared pan. Bake for 10 minute.
- Take out the batter from oven after 10 minute pour the second batch cream corn batter. Bake the cheese cake until deeply golden brown on top and still jiggly in the center for 40 to 45 minutes. Depending to your oven.
- Let the cheese cake cool completely (*it will fall drastically as it cools no worries)
- Bafore serve top the apam balik cheese cake with roasted peanut powder and cream corn.