• Prep Time 60 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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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 Ang Xu Wei for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.


This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Pengat pisang cheesecake batter (top layer)
  • Cream cheese 250g
  • Castor sugar 30g
  • Egg 150g
  • Pengat pisang puree 170g
  • Whipping cream 150g
  • Coconut extract 2 drops
  • Pengat pisang filing 100g
  • Pandan leaf 2 leaves
  • Pandan cheesecake batter (botton layer)
  • Cream cheese 50g
  • Castor sugar 6g
  • Egg 30g
  • Whipping cream 50g
  • Pandan extract 1 drop
  • Pengat pisang filling
  • Coconut milk 150g
  • Water 100g
  • Banana 80g
  • Sago 50g
  • Toppings ​
  • Fresh banana (slice) 4pcs
  • Pengat pisang filling sago 3pcs
  • Desicated coconut 0.5g
  • Pandan leaf 2 pcs

Instructions

    Pengat pisang puree ​
  1. wash sago first then pour water , coconut milk into pot and add pandan leaf slow heat cook until boil.
  2. then add sago cook until half cook can put banana slice cook the taste come out and a banana litter bit soft.
  3. sieve and separate into pengat pisang puree and filling prepare to use .for cheese cake
  4. some balance pengat pisang filiing can set at half round mould for cheese cake topping decoration.
  5. Pandan cheesecake batter (botton layer)
  6. Beat cream cheese until it is softened,add sugar until smooth and no lumps with a mixer in a medium speed,then add in pandan exyract.
  7. Turn the mixer into low speed and slowly add in eggs and beat until it is incorporated.
  8. pour whipping into cream cheese batter mix well the batter
  9. Prepare a 5 inch cake mould and lay a layer baking paper.
  10. Pour in the cheesecake batter and freeze it until freezing
  11. Pengat pisang cheesecake batter (top layer)
  12. Beat cream cheese until it is softened,then add sugar beat until smooth and no lumps with a mixer in a medium speed.
  13. Add in coconut extract into the mixture.
  14. Turn the mixer into low speed and slowly add in eggs and beat until it is incorporated.
  15. mix well whipping cream and pengat pisang puree in one bowl
  16. Then add in the cream cheese batter fold until combined
  17. Pour the mixture into mould as the top layer.
  18. Preheat the oven, 210 °C and bake for 30 minutes.
  19. Once baked, let it cool down and chill overnight before serving.
  20. Deco with banana slice,sago ,desicated coconut and pandan leaf
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