• Prep Time 30 minutes
  • Cook Time 35 minutes
  • Serving For 6 people
  • Difficulty Easy

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 Sheela Jayaraj for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 530g Anchor cream cheese
  • 90g caster sugar
  • 125g Anchor whipping cream
  • 4 eggs
  • 90g coconut milk
  • 20g all purpose flour
  • 3.5 tbsp fresh pandan extract
  • 4 drops pandan essences (optional)


  1. Make fresh pandan extract by blending 9 pandan leaves with 70 ml of water in a blender. Sieve and extract 3.5 tablespoon of it’s juice and keep aside
  2. Add Anchor cream cheese to your electric cake beater with the castor sugar. Beat them till combined and creamy.
  3. Then add the Anchor whipping cream till well combined.
  4. Add eggs one at a time n beating at each addition till all mixed well.
  5. Then mix in your fresh pandan juice and pandan essence if using.
  6. Add in the coconut milk and whisk till combined.
  7. Whisk in all purpose flour till mixed well.
  8. Sieve the batter into your 8 inch springform cake tin lined with parchment paper and run a wooden chopstick through your batter to break the air bubbles in it.
  9. Bake the cheesecake in a 200 degrees celcious preheated oven for 35 minutes.
  10. Let your cake cool to room temperature in the cake tin and then refrigerate overnight.
  11. Remove your cake from the tin, slice and enjoy it with a cuppa!
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