• Prep Time 45 minutes
  • Cook Time 25 minutes
  • Serving For 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 Jaimie Thor for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.


This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Bottom Layer: Pandan
  • 250g Cream cheese
  • 180g Whipping Cream
  • 55g Granulated Sugar
  • 3 Whole Eggs
  • 8g Corn Starch
  • 50g Pandan Juice
  • 25g Coconut Milk
  • Middle Layer: Gula Malacca & Coconut Milk
  • 6g Gelatin Sheet
  • 20g Coconut Milk
  • 20g Gula Malacca Syrup
  • 100g Cream Cheese
  • 30g Whipping Cream
  • Top Layer: Gula Malacca Syrup & Coconut Flakes
  • Gula Malacca Syrup
  • Coconut Flakes

Instructions

    Bottom Layer: Pandan
  1. Prepare all ingredients.
  2. Pour in sugar into cream cheese and mix it together.
  3. Separately add in eggs and continue mixing it.
  4. Add in pandan juice, coconut milk and corn starch mix it evenly.
  5. Lastly, add in whipping cream and blend it together.
  6. Preheat oven.
  7. Pour the batter into 6 inch mold and put in pre-heat oven 220 degree celsius for 25 mins.
  8. Set the cake aside to cool and refrigerate for at least 30 mins.
  9. Middle Layer: Gula Malacca & Coconut Milk
  10. Soak the Gelatin Sheet in cold water for 10 mins.
  11. Cream Cheese and Gula Malacca Syrup and add in gelatin sheet, mix well.
  12. Add in Coconut milk and lastly add in whipping cream.
  13. Take out the pandan bottom layer, and pour the Gula malacca & coconut milk batter on top.
  14. Top Layer: Gula Malacca Syrup & Coconut Flakes
  15. Brush a layer of Gula Malacca Syrup on the cake.
  16. Put the coconut flakes as topping.
  17. The cake is ready to be served.
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