• Prep Time 15 minutes
  • Cook Time 55 minutes
  • Serving For 6 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 Kim Chuan Ang for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“Rafflesia the largest flower in world wide and can be found in Sabah, Malaysia. It is a unique flower in Malaysia and was printed on every RM10 cash.” – Kim Chuan Ang


This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 430g anchor cream cheese
  • 120g caster sugar
  • 3 eggs
  • 215g whipping cream
  • 1 tsp salt
  • 50g chocolate
  • 20g peanut
  • 20g peanut butter jam
  • 60g whipping cream
  • 6-8 strawberries

Instructions

  1. Preheat oven top and bottom without fan at 220°C for 15 min.
  2. Soften the anchor cream cheese
  3. Beat the anchor cream cheese until creamy
  4. Add in caster sugar and continue to mix for 2-3 mins
  5. Add eggs( one at a time) and continue to mix
  6. Add whipping cream and mix with high speed
  7. Add salt and fold the cream
  8. Pour into the cake mold
  9. Put in the preheated oven for 45mins
  10. Switch off the oven and open the oven window for 10 mins
  11. Put the cake at room temperature for atleast 4 hrs
  12. Melt the choclocate
  13. Pour in whipping cream and mix together
  14. Pour in crushed peanuts and mix well
  15. Pour in peanut butter jam and continue to mix well
  16. Chill the topping for 10min
  17. Pour it on the burn cheese cake
  18. Add some sliced strawberries
  19. The cake chill the cake in chiller for 1 hr
  20. The cake is ready to serve
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