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 Mai Sarah for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
- Burnt Cheesecake:
- 500gm Anchor Cream Cheese
- 100 gm Caster sugar
- 240gm Anchor Whipping Cream
- 3 eggs Gred A
- 18gm Flour
- 40gm Palm sugar (coarsely)
- 1 tsp Pandan emulco
- 20 gram coconut shred (decoration)
- Gula Melaka Topping:
- 1/4 cup coconut milk
- 1/4 cup water
- 100g coconut sugar
- 1 piece pandan's leaf
- a pinch of salt
- Open the gas stove.
- Boil 1/4 water with 100gm palm sugar in a pot.
- After that, put a piece pandan's leaf.
- Put 1/4 cup of coconut milk (keep stirring).
- 2 tablespoons of corn flour mixture (to concentrated) .
- Add a pinch of salt to taste.
- Off the stove gas.
- Transfer bottle and store in the fridge.
- Preheat Oven 200'c (5 minutes).
- Leave Anchor Cream Cheese about 30 minutes in room temperature to soften.
- Using hand mixer beat cream cheese with caster sugar until creamy and smooth about 5 minutes.
- And add eggs one at a time, beating each egg 10 second before adding the next. (Scrape down sides of bowl).
- Add Anchor Whipping cream, continue beat slowly. (Scrape down sides of bowl).
- Put 3 drop Pandan emulco. Mix them.
- Turn off mixer and sift flour evenly over cream cheese mixture using a fine-mesh sieve. Also put the coarsely sugar palm.
- Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top. (60 minutes 200'c)
- Cover and refrigerator for 3 hour. (Best taste chill overnight)
- Decorate with coconut sherd and "gula melaka" sauce on the top.