• Prep Time 15 minutes
  • Cook Time 50 minutes
  • Serving For 5 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 Aisyah Dahalan for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.


This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Ingredients for pandan burnt cheesecake:
  • 250 gram anchor cream cheese
  • 100 gram castor sugar
  • 220 ml whipping cream
  • 100 gram eggs
  • 2 tablespoons all purpose flour
  • 2 teaspoon pandan emulco
  • Ingredients for tau foo fah:
  • 3 gram agar agar powder
  • 250 ml soy milk
  • Ingredients for palm sugar syrup:
  • 200 gram palm sugar (chopped)
  • 3 tablespoon white sugar
  • 1 pandan leaves
  • 200 ml water
  • 30 ml coconut milk

Instructions

    Instruction for pandan burnt cheesecake:
  1. Preheat oven at 200°c
  2. Beat anchor cream cheese with castor sugar until sugar disolved
  3. Add eggs one by one and beat the ingredients
  4. Add whipping cream and pandan emulco and mix again
  5. Add all purpose flour and beat the ingredients until mixed well
  6. Pour batter into 5 inch prepared mould casing
  7. Baked at 200°c for 40 minutes
  8. Chill 4 for hours
  9. Instruction for tau foo fah:
  10. In a pot, pour soy milk and warm up on medium heat
  11. Add agar agar powder and mix well
  12. Turn off the heat when mixture comes to boil
  13. Put burnt cheesecake in 6 inch mould and pour tau foo fah mixture
  14. Wait untul tau foo fah cooled and set in chiller for 2 hours
  15. Instruction for palm sugar syrup:
  16. In a pot, add palm sugar, white sugar, water and pandan leave and warm up pn medium heat until all sugar disolved
  17. Add coconut milk and simmer until slightly thickened
  18. Syrup will become thicker once it cooled
  19. Ready to serve with tau foo fah pandan burnt cheesecake
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