• Prep Time 60 minutes
  • Cook Time 45 minutes
  • Serving For 6 people
  • Difficulty Normal

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

“Pulut hitam is such an iconic desserts among Malaysian, why not infuse them together with burnt cheesecake? Don’t forget to add a little touch of Hibiscus extract as well cause we can 😎” – Yee Rou

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 600g cream cheese
  • 225g caster sugar
  • 4 eggs
  • pinch of salt
  • 150g heavy cream
  • 150g pulut hitam
  • 40g flour
  • 10g hibiscus extract extract
  • 4 tbsp black glutinous rice
  • 2 pandan leaves
  • 70g rock sugar
  • 30g palm sugar
  • 15ml coconut milk


  1. Soak 4 tablespoon of glutinous rice overnight
  2. Boil the rice with 2 pandan leaves on high heat
  3. Once boil, let it simmer for 30 minutes until the rice puffs up
  4. Add rock sugar, palm sugar and santan
  5. Set the pulut hitam aside to let cool
  6. Whip cream cheese until soft and fluffy
  7. Add in sugar and mix until well combined
  8. Add 4 eggs in gradually one at a time
  9. Add a pinch of salt
  10. Mix 150 of heavy cream with dry mixture
  11. Add in 150g pulut hitam with the heavy cream mixture
  12. Add the mixture into the batter
  13. Sieve the mixture and pour into a 6 inch baking tin lined with parchment paper
  14. Bake at 220 degrees for 35 minutes (depending on oven)
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