• Prep Time 180 minutes
  • Cook Time 70 minutes
  • Serving For 2 People
  • Difficulty Hard
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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 Bel Hizami for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“As for my take for #cookwithAnchorDairy, I would like to make a plated version of a Malaysian Basque Burnt Cheesecake which is inspired by many local ingredients such as pandan, coconut, Gula Melaka, pengat pisang and many more. To add more, this recipe is done with many techniques and twists, as it is presented with various shapes and colours and to bring up the game, liquid nitrogen is used to ‘level up’ the whole dish. This dish is designed for food enthusiasts, pastry chefs and even homecooks. My name is Bel Hizami and I present my plated version of Basque Burnt Cheesecake, the Malaysian style!” – Bel Hizami


This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • A) Pandan-infused Basque Burnt Cheesecake
  • 150ml heavy cream
  • 3 pieces of pandan leaves
  • 200g cream cheese
  • 60g castor sugar
  • 1 egg and 1 egg yolk
  • 1 tspn vanilla extract
  • 5g cake flour
  • B) Gula Melaka Gel
  • 100g gula melaka
  • 1 cup water
  • 2 pieces of pandan leaves (tied)
  • 5g agar-agar powder
  • C) Banana Caramel Puree
  • 1/2 cup coconut milk
  • 1/3 cup brown sugar
  • 1 tspn cooking caramel/ molasses
  • 3 pieces of mini banana
  • 1 tspn cinnamon powder
  • D) Roasted Coconut Chantilly
  • 150ml heavy cream
  • 6g roasted coconut paste (kerisik)
  • 1 tbsp sugar
  • 1 tspn vanilla extract
  • E) Nitro-Freeze Dulcey Candy and Biscoff Crumbles
  • 1 cup white chocolate chips
  • 5 pieces of Lotus Biscoff cookies
  • Liquid Nitrogen (optional)
  • F) Chocolate Tuile
  • 100g compound dark chocolate
  • G) Garnishes ​
  • Edible flowers
  • Chervil leaves (or any garnishing leaves)

Instructions

    A) Pandan-infused Basque Burnt Cheesecake
  1. Microwave heavy cream and pandan leaves, then blend and let infuse in the chiller for 20 minutes.
  2. Mix cream cheese and sugar until softened and smoothen, then add eggs, vanilla extract, and cake flour one at a time.
  3. Sieve the pandan-infused cream into the batter until incorporated.
  4. Pour batter in a 6-inch square baking tray lined with parchment paper and bake in a convection oven at 220 degree Celsius (oven preheated at 220 degree Celsius for 30 minutes) for 20 minutes or until the cake layer is dark-brown in colour.
  5. Let chill in the freezer until use.
  6. B) Gula Melaka Gel
  7. Add water, gula melaka and pandan leaves on a pan, then simmer until slightly thicken (about 5 to 15 minutes)
  8. Add agar-agar powder and let boil for 1 minute to activate it.
  9. Once finished, pour in a container and let set in the freezer for 20 minutes.
  10. Once set, use a hand blender and blend until it has a gel texture.
  11. Put in a piping bag and set aside.
  12. C) Banana Caramel Puree
  13. Add coconut milk, brown sugar and molasses into a saucepan. Mix and simmer on medium heat until thicken.
  14. Add sliced bananas and cook until they become pulp and infused. This will take about 10 to 15 minutes. Then place in freezer for 20 minutes.
  15. Pour in container and blend using hand blender until it foms a smooth puree.
  16. Put in a piping bag and set aside.
  17. D) Roasted Coconut Chantilly
  18. Add heavy cream, roasted coconut paste, sugar and vanilla extract in a container.
  19. Mix on medium speed or blend using a hand blender until cream forms stiff peaks.
  20. Put in a piping bag and set aside.
  21. E) Nitro-Freeze Dulcey Candy and Biscoff Crumbles ​
  22. Cook white chocolate chips until it becomes dark brown and it separates from the cocoa butter on medium heat.
  23. Sieve the cocoa butter and separate from the dulcey candy.
  24. Lightly flatten in a bowl and set in the freezer for 5 minutes.
  25. Place hardened candy and Lotus Biscoff biscuits in parchment paper.
  26. Wrap and smash them until they crumble using a pestle on a tray.
  27. Keep in the freezer until serving. Before serving, add enough liquid nitrogen and use a metal spoon to mix together to allow the liquid to infuse. Use a metal bowl and metal utensils when using liquid nitrogen.
  28. F) Chocolate Tuile ​
  29. Place chocolate in a glass bowl and burst-microwave for 1 minute. Lightly mix the chocolate and repeat the 1 minute burst-microwave until it's melted.
  30. Let cool at room temperature, then add in piping bags and slightly cut the edge of the piping bag.
  31. Pipe chocolate and make twig shapes and circular chocolates on a tray lined with silicone sheet or acetate paper or baking paper.
  32. Place in the freezer until serving.
  33. G) Plating and Serving ​
  34. Use a 3-inch cookie cutter and cut off a portion of the cheesecake and place it on the centre of the plate.
  35. Pipe dollops of coconut chantilly, followed with banana puree on 2 sides of the cake and pipe Gula Melaka gel according to how you like.
  36. Place a bit of crumbles on 2 sides of the dollops of cream and puree.
  37. Add edible flowers of what you like and place them according to your desire. Make sure it has a slight distance and is not over-crowding.
  38. Place the chervil leaves or any leaves you have according to your liking. Again, keep the distance in check and no overcrowding.
  39. Place circular chocolate tuiles on 2 sides of cream respectively, and place chocolate twig on the cake, then garnish the twig with chervil leaves and garnish flowers.
  40. Spoon the nitro-freeze dulcey and biscoff crumbles on the side of the plate. Serve immediately.
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