• Prep Time 45 minutes
  • Cook Time 30 minutes
  • Serving For 4 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 Rose Teoh for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.


This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Burnt Cheesecake:
  • 250gm Anchor cream cheese
  • 60gm sugar
  • 1 egg yolk
  • 1 egg
  • 1 tsp Vanilla essence
  • 150 gm Anchor Whipping cream
  • 5gm cake flour
  • Ondeh-ondeh:
  • 80gm Desiccated coconut
  • 1 tbsp water
  • 1 tsp salt
  • 250gm Glutinous rice flour
  • 250gm water
  • 1 Tbsp Pandan essence
  • 150gm Gula Melaka ( Cut to small pieces)
  • Gula melaka sauce:
  • 150gm gula melaka
  • 1 tbsp water
  • 1 Pandan leaves
  • 150gm Anchor whipping cream
  • Decorations:
  • 100gm Anchor
  • 1 Tbsp sugar
  • 2 Tbsp gula melaka sauce
  • 1 tsp vanilla
  • 4 pipette

Instructions

    Burnt Cheesecake:
  1. Whisk the cream cheese and sugar until smooth.
  2. Slowly add in egg bit by bit.
  3. Whisk till combined.
  4. Add in vanilla essence, whipping cream and whisk till combine following with the cake flour.
  5. Bake for 220°c temperature for 25-30mins.
  6. Ondeh-ondeh:
  7. Combine desiccated coconut, water and salt together.
  8. Put it in a steamer and steam for 30mins.
  9. After steam put it aside for later use.
  10. Mix water with Pandan essence, slowly put it in a glutinous rice flour bit by bit. If its too wet can add more flour.
  11. Make it a dough and roll it become a ball and add on gula melaka.
  12. Cook the ondeh-ondeh on a pot of boiling water until it float up means its cooked.
  13. Take it up and mix with the desiccated coconut.
  14. Gula melaka sauce:
  15. Cook the Gula Melaka, Pandan leave and water until all the Gula Melaka melted.
  16. Add on whipping cream and cook a while let it simmer for a few minutes and it's done.
  17. Decorations:
  18. Whisk all ingredients until stiff peak.
  19. Put it in a piping bag with any nozzle you like. I am using 864 tip.
  20. Refill the 4 pipette with Gula Melaka sauce inside.
  21. Decorate the burnt cheesecake with ondeh-ondeh, gula melaka cream and Gula Melaka sauce pipette.
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