• Prep Time 30 minutes
  • Cook Time 35 minutes
  • Serving For 6 people
  • Difficulty Easy

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 Janice for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 225g Anchor cream cheese, room temperature
  • 40g caster sugar
  • 120ml Anchor whipping cream
  • 1 large egg
  • 1 tsp corn starch
  • 10g all purpose flour
  • 1/2 tsp pandan extract
  • 2 tsp thick Gula Melaka syrup
  • Some grated coconut, steamed


  1. Preheat oven 200c
  2. Beat cream cheese and sugar till smooth and no clumps.
  3. Add egg and mix well.
  4. Add corn starch and flour, mix well until smooth and no clumps.
  5. Mix in whipping cream and pandan extract, mix well.
  6. Pour half of the mixture into a 4 inches lined with parchment paper, leave about 2 inches of parchment paper standing tall.
  7. Then sprinkle gula melaka syrup on top and pour the remaining mixture.
  8. Bake for 30-35 minutes at 200c
  9. Cool in room temperature before refrigerating for at least 2 hours or overnight.
  10. Top with grated coconut and serve in room temperature.

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