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 Jaimie Thor for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
This recipe is best with
Recipe Ingredient
- For Cake:
- 250g Anchor Cream Cheese
- 155g Whipping Cream
- 55g Granulated Sugar
- 3 Whole Egg
- Nutmeg Juice [Moderate]
- Nutmeg Flakes [Moderate]
- 8g Corn Starch
- 6g Gelatin Sheet
- For Top Layer:
- 6g Gelatin Sheet
- 100g Nutmeg Juice
- 300g Hot Water
Instructions
- Prepare all ingredients
- Pour in sugar into cream cheese and mix it together
- Separately add in eggs and continue mixing it
- Add in nutmeg juice, nutmeg flakes and corn starch mix it evenly
- Lastly add in whipping cream and blend it together
- Preheat oven and pour the batter into 6 inch mold and put in pre-heat oven 220 degree celcius for 30 mins
- Set the cake aside to cool and refrigerate
- Soak the Gelatin Sheet in cold water for 10 mins
- Add in Nutmeg Juice into hot water and add in gelatin sheet
- Mix until normal temperature only pour onto the cake
- Put in fridge to set for min 6 hours
- Take out the cake and unmold it, put some flakes and mint leaves for deco
For Top Layer:
