• Prep Time 30 minutes
  • Cook Time 15 minutes
  • Serving For 24 (small pieces) people
  • Difficulty Easy

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 Mei Yu for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 200g Cream cheese
  • 30g Castor Sugar
  • 1 Egg
  • 6g Corn Flour
  • 50g Whipping Cream
  • 150g Cempedak Puree
  • 50g Cempedak Flesh, cut into small pieces


  1. Preheat oven to 230C.
  2. Whisk room temperature cream cheese and sugar together until smooth.
  3. Add in egg. Mix till incorporated.
  4. Add in corn flour. Mix well.
  5. Add in whipping cream. Whisk till combined.
  6. Add in cempedak puree and mix well.
  7. Strain your cheesecake batter through a fine mesh strainer.
  8. Fold in cempedak flesh.
  9. Scoop batter into muffin tin lined with cupcake liner (3/4 full)
  10. Bake 230C for 15minutes.
  11. When done, leave to cool and store in the fridge for 2hours.
  12. Serve chilled.
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