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 Amal Najiha for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Malaysian twist on a basque burnt cheesecake. We add a rare ingredient, peanut as cake base to give a crunchy and nutty flavour. Pandan jelly layer and we fly the famous sweet dessert from Kelantan, jala emas and tahi itik onto the cake top! p/s: for red bean lovers, there is a suprise for you in the middle part 🙊” – Amal Najiha
Recipe Ingredient
- For Burnt Cream cheese
- 210 g Anchor cream cheese
- 90 g whipping cream
- 1 tsp vanilla essence
- 1/2 tsp lemon juice
- 3 eggs
- 25 g flour
- 70 g castor sugar
- 10 g santan
- For the base
- 40 g roasted peanuts (roughly crushed)
- 45 g peanut butter
- Red bean layer*
- 100 g Red bean paste
- 60 g sugar
- red food colouring
- 5 g agar agar
- 75 ml water
- Gula Melaka cream cheese frosting
- 50 g Cream cheese
- 100 mI Gula melaka Syrup
- 5 g Agar - agar
- 100 g non-diary whipping cream
- Pandan jelly layer*
- 200 ml pandan juice
- 70 g of sugar
- green food colouring
- 4 g agar agar
- Jala emas*
- 3 egg yolks
- 250 g sugar
- 500 ml water
- 1/4 tsp cornflour
- 2 pandan leaves
- Tahi itik
- 3 egg whites
- 50 g flour
- 90 g sugar
- 2 cloves
- 2 pandan leaves (knotted)
Instructions
- Preheat the oven to 200 degree celcius.
- Line a 4 inch round cake pan with baking paper and fold the side neatly.
- Place cream cheese in the mixer bowl and beat until smooth for 2 minutes.
- Add sugar and beat until it dissolved
- Then add in eggs one by one.
- Add whipping cream, santan, vanilla essence, flour and beat for only a few seconds or till incorporated.
- In a separated mixing bowl, pour 1/4 cheesecake batter.
- Add roasted peanut and peanut butter and mix well.
- Pour in the remaining cheesecake batter gently into the baking pan with the first layer.
- Bake for 50 minutes or till dark brown with no fan force.
- Remove and let it cool before adding red bean layer
- In a boiling pan, add in water and agar agar wait until agar agar dissolved
- Add in sugar and red bean and wait until the mixture is thickened.
- Pour in the mixture on the cheesecake ensuring it covers the sunken center of the cake.
- Melt agar agar in a double boiler.
- Beat cream cheese with the gula Melaka Syrup and hot agar agar until creamy.
- Fold in whipped non-diary whipping cream mix till thick and well incorporated.
- By using cake spatula, layer the frosting gently on top of the red bean layer.
- In a boiling pan, add in water and agar agar wait until agar agar dissolved
- Add in sugar, pandan juice and drop of green food colouring and wait until the mixture is thickened.
- Pour in the mixture on the chilled cheesecake ensuring it is not too warm or too cold.
- Add in water, pandan leaves and sugar in a boiling pan. Wait until the water is boiling hot with lots of bubbles forming.
- Mix the egg yolks and transfer into a piping beg.
- Pipe the egg yolks circularly on the sweetened boiling water.
- Wait for 2-3 minutes and gently remove with chopstick.
- In a mixing bowl, add the egg whites, flour, sugar and mix well untill the sugar is dissolved. then transfer into a small saucepan.
- Add pandan leaves and cloves then cook over medium heat, stir the mixture and wait until it forms custard-like texture.
- Remove from the saucepan and wait for a few minutes until it cold down a little bit. Then shape it to however you like.
