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 Nicole Fernandez for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Growing up, Milo was a must have drink every morning. Starting the day without one would not have felt right. And it still is! The story and inspiration behind this creation came from my town, Kluang. Kluang is well known for its savory coffee and ‘roti bakar’, where people come far and wide just to get a taste of it. Malaysia is known for her wide variety of food and really unique home creations; take Neslo as an example. Neslo is a drink combination of coffee and Milo which has a good balance of bittersweet taste. Having it been such an iconic Malaysian drink, and I decided to try my creation of Neslo Layer Burnt Cheesecake. I made this with so much heart and I am proud of it. May you enjoy recreating this as much as I did!” – Nicole Fernandez
- 750g Cream cheese, softened
- 275g Castor sugar
- 5 eggs (grade A), room temperature
- A pinch of salt
- 1 1/4 tsp Vanilla extract
- 375ml Whipping cream
- 50g All-purpose flour
- 2 tbsp Instant coffee
- 1 tbsp Milo
- 2 tbsp boiling water
- Preheat the oven to 200 degree Celsius.
- Cream the cream cheese until smooth using a stand mixer.
- Once smooth, gradually add the castor sugar to the cream cheese until mixed.
- At a low speed, add the eggs one at a time after mixed well each time.
- Pour the whipping cream and vanilla extract into the mixture. Stop mixing once thoroughly combined.
- Fold in the flour to the batter using a spatula.
- In a separate bowl, mix the instant coffee and boiling water.
- Divide the batter into half where one half will be plain and the other will be made a Neslo flavour. With that, add the coffee mixture to one part of the batter, followed by the Milo.
- Line an 8" round baking pan with parchment paper. It does not have to be neat and according to size as burnt cheesecakes are normally rustic looking.
- Pour the Neslo batter into the pan, followed by the plain batter and tap it to release any air bubbles for an evenly risen cake.
- Put the pan into the oven for about 30-35 minutes until it starts to rise and turns slightly brown. After that, crank up the heat to 220 degrees Celsius and bake for another 20 minutes.
- Once the top has turned dark brown and still has its jiggle, the burnt cheesecake is done.
- Let it rest for about an hour at room temperature and proceed to chill it in the refrigerator for up to 4 hours or overnight.
- Serve the Neslo cheesecake with whipping cream, fresh berries or even caramel sauce. Enjoy!