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 Lakhshmi Priya Suppiah for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Try out this easy recipe to make 4 different Malaysian-flavoured mini Burnt Cheesecakes – Sirap Bandung, Milo Dinosaur, Cendol, and Pandan Gula Melaka.” – Lakhshmi Priya Suppiah
This recipe is best with
Recipe Ingredient
- 220g Anchor Cream Cheese
- 60g Castor Sugar
- 1 Egg
- 110g Whipping Cream
- 13g Plain Flour
- 1/2 Tsp Vanilla Essence
- 1/2 Tsp Lemon Juice
- Pandan juice
- Gula Melaka syrup
- Dessiccated coconut
- 1/2 Tsp Rose syrup
- Cendol + kacang merah
- Milo powder
- Coconut milk
- 1/2 Tsp Evaporated Milk
- Rose petals (Optional)
- Milo nuggets (Optional)
Instructions
- Preheat the oven to 200 C
- Cut out large pieces of non-stick baking paper and line three ramekins
- Beat the cream cheese and sugar on medium speed until smooth
- Add the egg and vanilla and beat again to combine until the egg is incorporated
- In a separate bowl, mix the cream and flour until no clumps are formed
- Divide the batter equally into 4 bowls
- Bowl 1 - Sirap Bandung: Add 1/2 Tsp Rose Syrup and 1/2 Tsp Evaporated Milk
- Bowl 2 - Milo Dinosaur: Add 1 Tsp of Milo Powder
- Bowl 3 - Cendol: Add 1 Tsp Coconut Milk and 1/2 Tsp Gula Melaka Syrup
- Bowl 4 - Pandan Gula Melaka: Add 1 Tsp Pandan Juice and 1/2 Tsp Gula Melaka Syrup
- Pour in all batter into all 4 ramekins
- Place the ramekins on a tray and bake for 30 to 35 minutes until the tops are deeply browned and puffy
- Let the cheesecakes cool to room temperature
- Top the Sirap Bandung Cheesecake with Rose Petals
- Top the Milo Dinosaur Cheesecake with Milk Powder and Milo Nuggets
- Top the Cendol Cheesecake with Cendol Jelly and Kacang Merah
- Finally, top the Pandan Gula Melaka Cheesecake with Desiccated Coconut
