• Prep Time 30 minutes
  • Cook Time 35 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 Leong Zhi Ling for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“One of Malaysia’s unique trait is ‘Pasar Malam’. A taste of local culture from drinks, snacks, food to dessert are offered all along the lively street. This Burnt Cheesecake was inspired by famous childhood snack, salted buttered corn cup and sweet fragrance ‘Air Bandung’. This sweet and salty idea pop up as I was enjoying ‘Apam Balik’, a sweet and salty snack that are suitable for both savory and sweet  palate. And soon I figure out the cooperation of saltiness from the buttered corn greatly balanced out the sweetness of condensed milk. As for texture wise, just like ‘Apam Balik’, there is chewiness, soft and tangy texture. Which eventually lead to the combination of juicy tangy corn followed by a smooth custardy buttery center with a firm outer layer of cheesecake. After all, the taste, flavor and texture inspiration all come from Malaysian snacks and drinks and it totally completed the whole variation of flavor and texture I was looking for.” – Leong Zhi Ling


This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Burnt Cheesecake :
  • Anchor Cream Cheese 430g
  • Caster Sugar 120g
  • Egg 3 nos
  • Anchor Whipping Cream 270g
  • All Purpose Flour 20g
  • Salt 12g
  • Rose Syrup 25g
  • Condensed Milk 185g
  • Steamed Corn Kernels 100g
  • Butter Flavoring 1/4tsp
  • Decoration :
  • Steamed corn on the cob 1
  • Salted Butter 30g
  • Rose 1 stalk
  • Pandan leaf 1 piece

Instructions

  1. Preheat oven to 400F and line a 6 inch baking tin with parchment paper and set aside.
  2. In a mixer, cream cream cheese and sugar on medium speed until smooth. Scrapping the side twice throughout the process.
  3. Add in eggs one at a time on low speed and stop once everything combined.
  4. Pour in the cream and mix with a spatula. Once combined sift in all purpose flour and fold until no lumps. Once done, separate the batter into two bowls equally.
  5. In the first bowl, mix in steamed corn kernels, butter flavoring and salt. Once combined, pour the mixture into prepared baking tin and set aside.
  6. For the second bowl of batter, mix in rose syrup and condensed milk. Slowly pour the batter on top of a back of a spoon and into the baking tin starting from the side of the tin to the middle to ensure even distribution.
  7. Tap the baking tin to remove air bubbles and bake it for 35 minutes until the top is nicely burnt.
  8. Let it cool down and chill it in the fridge overnight.
  9. For decoration, using a brush brush salted butter on the corn and torch it until party of the corn is slightly burnt and chop them into pieces. Remove a few petals from the rose and cut the pandan leaf into triangle shape.
  10. Place them at one side of the cheesecake overlapping each other and the decoration is done.
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