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 Dinie Zaini for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Want to capture your elders heart with food? Here, try this recipe that will surely grab their heart easily. The combination of salty coconut flakes and the sweetness of the cheesecake will surely be loved by the whole family!” – Dinie Zaini
This recipe is best with
- 500g Anchor Cream Cheese
- 150g castor sugar
- 4 large eggs
- 250ml Anchor Whipping Cream
- 20g flour
- 85g Shredded Coconut flakes
- 1tsp salt
- 2tsp pandan emulco
- Green colouring
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time and scrape the sides of bowls to make sure there are no lumps remaining.
- Add in whipping cream, pandan emulco and green colouring into the mixture and beat until combine.
- Add 15g flour and continue beating until all combined.
- In another bowl, mix shredded coconut flakes, 5g flour and salt.
- Butter the pan.
- Press the coconut mixture into the bottom of the pan.
- Pour the cheese mixture into the pan and our cake is ready to bake.
- Preheat oven 10 minutes before with 180°c and bake the cake for 50 minutes or until the surface become darker.
- After our cake is done, wait until it's temperature lower before we take out the cake from the pan.
- Using a cake board, put it on the pan and ready to turn the cake up side down.
- Carefully take the pan off the cake so that the coconut layer won't break down.
- Now, you are ready to enjoy our Puteri Ayu Burnt Cheesecake.