• Prep Time 20 minutes
  • Cook Time 80 minutes
  • Serving For 4 people
  • Difficulty Hard
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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 Amal Najiha for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“Three elements into one cake perfected with marbled design made with butterfly pea (bunga telang) and pandan top layer. To add even more Malaysian style, red bean is added as base to the cake. Indulge this cake with beautiful frosting contains coconut milk (santan) and your heart will be blossom!” – Amal Najiha

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • For Burnt Cream cheese
  • 250 g Anchor Cream cheese
  • 75 g Castor sugar
  • 3 eggs
  • 100 ml whipping Cream
  • 20 g coconut milk
  • 3 / 4 tbsp lemon juice
  • 1 tsp vanilla extract
  • 35 g flour
  • First layer base
  • 100 g red bean paste
  • Second layer
  • 5 g Butterfly pea
  • 100 ml water
  • Third layer
  • 1/4 tsp pandan emulco
  • green food colour
  • 1 tsp pandan extract
  • For gula Melaka cream cheese frosting
  • 50 g Cream cheese
  • 100 mI Gula melaka Syrup
  • 5 g Agar - agar
  • 100 g non-diary whipping cream

Instructions

  1. Preheat the oven to 200 degree celcius.
  2. Line a 7 inch round cake pan with baking paper and fold the side neatly.
  3. Place cream cheese in the mixer bowl and beat until smooth for 2 minutes.
  4. Add sugar and beat until it dissolved.
  5. Add eggs one by one.
  6. Add whipping cream, santan vanilla and flour and beat for only a few seconds.
  7. First layer base
  8. In a separated mixing bowl, pour 1/4 cheesecake batter.
  9. Add red bean and mix well till incorporated.
  10. Pour in the baking pan and bake for 15 minutes no fans force.
  11. For the second layer
  12. Boil butterfly pea flower until the water is reduced to 1/2 tsp.
  13. In a separated bowl pour 2/4 cheesecake batter into separated bowl and mix well with the butterfly pea extract.
  14. Pour mixture into the baking pan after first layer has baked and bake for 10 minutes.
  15. Remove and set aside.
  16. For the third layer
  17. Mix the remaining cheesecake batter with pandan extract, pandan emulco and a dot of green food colouring till well incorporated.
  18. Pour mixture into the pan after the second layer has baked and place in the oven for 40 minutes or until dark brown on top.
  19. Remove and allow to cool before frosting
  20. Gula melaka cream cheese frosting
  21. Melt agar agar in a double boiler.
  22. Beat cream cheese with the gula Melaka Syrup and hot agar agar until creamy.
  23. Fold in whipped non-diary whipping cream mix till thick and well incorporated.
  24. Transfer the frosting in a piping bag and decorate the burnt cheesecake with the frosting and ready to serve.
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