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 Karen Wan for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“This recipe is inspired by Malaysian Kuihs which most common ingredients always revolve around coconut milk, pandan and gula melaka. The vibrancy of colours from kuihs are translated into this cheesecake beautifully, thus the name “marble”. The biscuit base adds a nice crunch to the creamy texture that is expected from a burnt cheesecake.” – Karen Wan
- 510g Cream cheese
- 170g Caster Sugar
- 4 Eggs
- 255g Coconut Milk (Santan)
- 15g Cake Flour
- 20ml Concentrated Pandan Juice
- 150g Gula Melaka (coursely chopped)
- 200g Digestive Biscuits
- 100g melted unsalted butter
- Make the Cheesecake Biscuit base by pulsing the digestive biscuits in a food processor until it turns into fine crumbs, like a sand like texture.
- Melt the unsalted butter in the microwave, or on the stove top until completely melted. Pour into the digestive biscuit crumbs and mix.
- Pour the digestive biscuit mix into an 8 inch round cake tray lined with parchment paper. Press the digestive biscuit mix into the base of the cake tray, and halfway up to the sides until the biscuit base feels compact and firm. Transfer to the fridge to chill.
- To make the cheesecake filling, cream the cream cheese in your cake mixer with a paddle attachment until smooth and creamy.
- Add the caster sugar into the cream cheese, and continue to cream until smooth and no more sugar granules are visible.
- Add in the 4 eggs, one at a time until the cream cheese batter like smooth.
- In a separate small bowl, mix the coconut milk with the cake flour, until there are no more visible lumps of flour. Combine the coconut milk with the cream cheese batter and mix.
- Separate the cream cheese batter into equal portions.
- In 1 portion, add in the pandan juice and mix well. In another portion, add in the coarsely chopped gula melaka and pulse with an immersion blender to make sure that all the gula melaka is dissolved into the batter. It will become a light brown colour.
- Remove the Cheesecake biscuit base from the fridge. Start by pouring the gula melaka cheesecake batter to the center of the biscuit base.
- Next, pour the pandan cheesecake batter gently to the center of the cake tin, right on top of the gula melaka batter.
- Finally, pour the last original cheesecake batter to the center of the pandan cheesecake batter. The end design should be a radial batter that looks brown on the outer circle, followed by a green middle circle and yellow inner circle.
- Transfer to the oven to bake at 250 degree celcius, for 30 mins. Align on the center rack.
- Once finished baking, remove from the oven and cool to room temperate. Once cool, transfer to a fridge to chill overnight.
- Next morning, it's ready to be served! YUM!