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 Farhana Khairil Isham for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
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Recipe Ingredient
- Burnt Cheesecake:
- 500gm Anchor cream cheese
- 4 E size eggs
- 200ml Anchor whipping cream
- 1 cup full cream milk
- 2 cups dairy cream
- 2 cups gula melaka (melted)
- 3 tbsp pandan extract
- 2 tsp corn starch
- 1 tsp lemon juice
- 1/4 tsp salt
- 4 drops of green colouring
- Rainbow sprinkle (optional)
- Pandan Layer:
- 1 packet agar-agar
- 1 liter water
- 200gm sugar
- 100gm multipurpose flour
- 2 tsp pandan extract
- 4 drops of green colouring
Instructions
- Cut 500gm Anchor cream cheese.
- Put in the mixer and mix until slightly soft.
- Add eggs, one by one.
- Next, pour 200ml whipping cream.
- You may increase the speed of the mixer.
- Add 2 cups of dairy cream, 2 cups of melted gula melaka, and 3 tbsp pandan extract
- Pour 1 tsp lemon juice.
- Add 2 tsp corn starch, 1/4 salt, 4 drops of green colouring, then add rainbow sprinkle (optional)
- Bake at 1 hour at 180 celcius (depending on your oven).
- Prepare 1 liter of water and add 200gm sugar.
- Next, add 1 packet agar-agar. Stir until dissolved.
- Add 100gm multipurpose flour, 2 tsp pandan extract, and add 4 drops of green colouring.
- Keep stirring to make sure all mixed well.
- Lastly, boil until thick and foamy.
- Once the agar-agar bit warm, layer at top of burnt cheesecake and decorate.
- Put in fridge for 2 hours then you can serve it.
Burnt Cheesecake:
Pandan Layer:
