• Prep Time 30 minutes
  • Cook Time 40 minutes
  • Serving For 8 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 Kak Wan for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.


This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 400 gm Anchor Cream Cheese
  • 150 gm Tapai (Fermented Casava), mash
  • 1/4 cup Caster Sugar
  • 2 large Eggs
  • 1/4 Anchor Dairy Whipping Cream
  • 1/3 cup thick Coconut Milk
  • 1/4 teaspoon salt
  • 1 teaspoon Vanilla Essence
  • 1/2 Tablespoon Cocoa Powder

Instructions

  1. Preheat oven at 210 C.
  2. Thaw Anchor cream cheese for at least 30 minutes to soften.
  3. Beat cream cheese, sugar and mashed Tapai until creamy and smooth (no lumps).
  4. Add coconut milk, whipping cream and salt. Mixed well.
  5. Slowly mix in eggs and vanilla essence.
  6. Turn to very slow speed and mix until the mixture become smooth.
  7. Take out 1 cup of mixture, add cocoa powder and stir until well combined.
  8. Pour Tapai mixture into 6 inch round cake mould (lined with parchment paper).
  9. Then pour over the cocoa mixture and smooth the surface.
  10. Bake at 200 C for 40 minutes.
  11. Keep in chiller overnight. Unmould and serve chill.
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1 thought on “Tapai Ubikayu Burnt Cheesecake”

  1. Jennie Ting - September 19, 2021 at 10:31 am

    Nice recipes

    Reply

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