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 Adrian Baig for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“This Malaysian themed Basque-Style Burnt Cheesecake is inspired by my mother. She loves any dessert that includes coconut and pandan. With the help of her Gula Melaka Coconut filling, this cake was made. The creamy smoothness of the Italian cheesecake compliments the Malaysian flavors very well.” – Adrian Baig
- 300G Anchor Cream Cheese
- 150G Anchor Whipping Cream
- 2 Eggs
- ½ cup sugar
- 1 teaspoon Vanilla extract
- 2 Tablespoon flour
- 3 Teaspoon Pandan Extract
- Green food colouring
- 80g of Gula Melaka Coconut Filling
- Roll the Gula Melaka Coconut Filling into a ball, then press it between 2 greased sheets of baking paper until it becomes a thin round disc. Then chill it in the freezer while we work on the cheesecake.
- Preheat the oven to 200C and put a rack in the middle.
- Put your cream cheese and sugar in a stand mixer with the paddle attachment and mix until smooth. Crack 2 eggs and beat them in 1 at a time until the batter is smooth.
- Next, add in the cream, vanilla, a pinch of salt, and the pandan extract and mix until smooth again.
- Add in the green food colouring next, to your desired colour intensity.
- Lastly, sift 2 tablespoon of flour over the batter and mix it well into the batter.
- Get a 6-inch springform pan and line it well with buttered baking paper making sure to cover the sides as well.
- Then, pour half of the batter in, then take out the Gula Melaka Coconut Filling disc from the freezer and lay it gently on top. Then pour the rest of the batter in the pan.
- Bake the cake in the oven for 45 minutes or golden burnt.
- Take it out and let I cool for at least 2 hrs, then serve and enjoy.