• Prep Time 45 minutes
  • Cook Time 40 minutes
  • Serving For 6 People
  • Difficulty Normal
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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 Sueteng for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.


This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Gula melaka sauce
  • 80g gula melaka
  • Pandan juice
  • 4 pieces of pandan leaves (about 60cm long)
  • Pandan layer
  • 250g cream cheese
  • 60g sugar
  • 2 eggs
  • 50ml whipping cream
  • 50ml of coconut milk
  • 1 tbsp of flour
  • Green colouring / pandan extract - optional
  • Gula melaka layer
  • 250g cream cheese
  • 2 eggs
  • 50ml whipping cream
  • 50ml of coconut milk
  • 1 tbsp of flour

Instructions

    Prepare Pandan Juice:
  1. Pandan leaves are very fibrous and tough so cut pandan leaves into small pieces with scissors, about 1cm each.
  2. Put all the pandan leaves into a blender and blend until it becomes pulp. May add 2-3 tablespoons of water if the blender doesn’t blend too well without water.
  3. Transfer to a cloth or fine strainer and squeeze out all the juice. Keep aside for later use. Note: excess pandan juice can be kept in the fridge for up to 1 week.
  4. Prepare Gula Melaka Sauce:
  5. Dice the 80g gula melaka into small pieces with a knife.
  6. Transfer gula melaka into a bowl and mix with 3 tablespoons of boiling hot water. Stir until all the gula melaka is melted into sauce. The smaller you cut your gula, the easier it is to melt.
  7. Set aside and let it cool completely.
  8. Prepare Gula Melaka Layer:
  9. It's best to use a hand mixer to save energy but this recipe can be whisk by hand and you will get a great workout out of it. Leave your cream cheese at room temperature for at least 1 hour as cream cheese tends to form clumps when cold.
  10. Preheat the oven at 200c and line your cake pan with a baking sheet.
  11. Prepare the gula melaka layer. Beat 250g of cream cheese to loosen it. Add all the melted gula melaka sauce into the cream cheese and continue beating until smooth. Scrap the side of the bowl occasionally with a spatula to ensure the mixture is fully incorporated before moving to the next step.
  12. Crack 2 eggs into a separate bowl. Always a good idea to crack the eggs into a separate bowl just in case any eggshell gets in, it’ll be easier to remove. Also, with this, you avoid cracking a bad egg into your cake batter and ruin the whole batter.
  13. Add the eggs into the cream cheese mixture, one at a time. Ensure it’s fully incorporated before adding another egg. At this point, just beat the mixture until it’s fully incorporated. Avoid overmixing as excessive air bubbles will form.
  14. Finally, add 50ml of coconut milk, 50ml of whipping cream and 1 tablespoon of flour and mix it in evenly. You may strain the batter with a strainer to remove unmixed bits for a smoother cake but this is completely optional.
  15. Pour the gula mixture into the cake pan slowly. Pouring slowly will help to pop some air bubbles. Set aside.
  16. Prepare Pandan Layer:
  17. Using another bowl, beat another 250g of cream cheese and loosen it. Add 60g of sugar and mix until incorporated and smooth. Remember to scrap the side of the bowl.
  18. Add 2 eggs into the mixture, one at a time. Finally, add 50ml of coconut milk, 50ml of whipping cream, 5 tablespoons of pandan juice, and 1 tablespoon of flour and mix them evenly. May add 1 drop of green food colouring/ 1 teaspoon pandan extract for more vibrant colour and flavour.
  19. With a spoon, scoop the pandan mixture onto the gula layer gently starting from the side. Fill the pan until the gula layer is fully covered. Pouring the pandan mixture directly onto the gula layer will result in a “dent” as the batter is almost watery. However, you may do any pattern you like. Note: To get a distinctive 2 layer, bake the gula layer at 180c for 5 minutes before pouring in the pandan mixture.
  20. Bake in the oven for 200c for 35 to 40 minutes. Then turn the heat to 220c to brown the top for 2 to 5 minutes based on your preference.
  21. The cake should come out jiggly when shaken. Let it cool completely and chill in the refrigerator overnight before serving.
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