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 Jerica Ng for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“I grew up with a Nyonya grandmother. She loves kuih, and we would always stop a Indian uncle on a tricycle selling nyonya kuih every weekend. Her favourite was Onde Onde, perhaps because the texture is soft and flavourful. She barely had any teeth left. I enjoyed eating it with her, it was our perfect bonding moment. Onde Onde is usually made glutinous rice flour, with rich pandan flavour on the outside, and sweet fragrant gula melaka on the inside. It always feels good to be able to experience the bursting of the onde onde filling. Hence, when I saw the theme to bake a Malaysian flavour burnt cheesecake, I immediately thought of this Onde Onde Burnt Cheesecake.” – Jerica Ng
Recipe Ingredient
- 250gm Anchor Cream Cheese
- 80gm Castor Sugar
- 170ml Anchor Professional Whipping Cream
- 2 eggs plus 1 egg yolk
- 1 tbsp Vanilla
- 3 tbsp Pandan Juice
- 1 tbsp Green Food Coloring
- 500ml Water
- 130gm Gula Melaka
- 3tbsp Jelly Power
- 300ml whipping cream
- 200gm grated coconut
- 1tbsp cake flour
- 1-2tbsp vanilla essence
Instructions
- Set the Cream Cheese and Whipping Cream at Room temperature
- Beat Cream Cheese with Sugar till well combined
- Gradually add in the eggs, 1 at a time, mix till well combined
- Add in whipping cream, vanilla, pandan juice, green food colouring and cake flour, combined till the batter is consistent
- Line a 6 inch baking pan with baking paper
- Bake at 20mins at 200degree Celsius in a preheated air fryer
- While baking, melt gula melaka together with water
- Add in jelly powder and bring it to a boil
- Once boil, remove it from fire, into a 6 inch baking pan
- Set aside to cool
- Once the burnt cheesecake is ready, set aside to cool
- Keep both burnt cheesecake and jelly in the fridge overnight
- The next day, whip whipping cream till stiff peak
- Slice the cheesecake into half, and place jelly in the between both cheesecakes
- Cover the entire cake with whipping cream
- Sprinkle grated coconut to cover the entire cake
- Refrigerate in the fridge for 3 hours before eating
