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 Apple Tan for the “Burnt Cheesecake, Let’’s Make It Malaysian-lah!” Contest.
- Anchor Cream Cheese 500g
- Granulated Sugar 120g
- Egg 5 pieces
- Butterfly Pea Flower 10g
- Anchor Whipping Cream 250ml
- Cake Flour 20g
- Cheese slice 4 pieces
- Hot Water 20g
- Preheat the oven 220°C for 10 minutes.
- Put Anchor Cream Cheese in room temperature for 30 minutes (to make the cream cheese soft).
- Put all butterfly pea flowers into 20g hot water
- Blend the butterfly pea flowers with Anchor whipping cream until cream becomes blue color and filter the leaves, just keep the blue color cream.
- Fit the parchment paper into a 7' round mould.
- Beat cream cheese and granulated sugar until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
- Add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add butterfly pea blue color cream beat until combined, about 30 seconds.
- Turn off the mixer and sift low protein flour evenly over cream cheese mixture using a fine-mesh sieve. Beat on low speed until incorporated, about 15 seconds. Beat until the batter is very smooth, about 10 seconds.
- Pour batter into the prepared round mould. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 30-35 minutes.
- Wait the burnt cheesecake cold and put it in the fridge for 6 hours. After 6 hours, remove burnt cheese cake from the mould and put on a banana leaf.
- Heat the pan with a bit of oil, cut the cheese slice into 4 pieces and cook in the pan until crispy. Put the crispy cheese on the cake and SERVE!