• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 6-8 People
  • Difficulty Easy
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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 Meghan Lee for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.


This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Anchor cream cheese 500g (room temperature)
  • Sugar 80g
  • Salts 1/8tsp
  • Eggs 3
  • Flour 21g
  • Whipping cream 200g
  • Santan 40g
  • Gula melaka chunks 33g
  • Pandan leaves 4
  • Water 70g
  • A drops of green food colouring

Instructions

  1. Preheat oven at 230c, line the 6inch round mould with a parchment paper.
  2. Cut the pandan leaves into 4cm, blend it in a blender with the water, and use a strainer to squeeze out the juice and set aside.
  3. Cream the cream cheese with the sugar and salts, until its fluffy and smooth as the salts and sugar granules disappear.
  4. Slowly and gradually add the beaten eggs separate times, mix until combined.
  5. Sift the flour, and mix until no lumps.
  6. Gradually add the whipping cream and santan  while you stir, mix until combined.
  7. Add the pandan juice to add the flavour and colour, drop 1 tiny drops of green food colouring to enhance the colour.
  8. Lastly, add the gula melaka chunks into the batter, mix well.
  9. Bake it at 230c for 30 minutes. Chill it in the fridge for 4 hours or overnight, serve cold or serve warm as you prefer.
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