• Prep Time 30 minutes
  • Cook Time 40 minutes
  • Serving For 8 people
  • Difficulty Normal

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 Siti Hajar for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“I’m trying to compliment few elements to match in terms of texture, nice balance between the bitterness and the creamy sweetness of the Burnt Cheesecake. I ended up pairing with one of the classic, which is Bingka Pandan as it is a bit firmer, the bold richness from the coconut milk, and of course the vibrant colour from the pandan leaves. So I present to you Two Tone Bingka Pandan Burnt Cheesecake.” – Siti Hajar

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Ingredients for Burnt Cheesecake
  • 250gm Anchor cream cheese, room temperature
  • 120ml Anchor whipping cream, room temperature
  • 90gm caster sugar
  • 3 whole eggs, room temperature
  • 15gm cake flour
  • 1/2 teaspoon essence of vanilla
  • Ingredients for Bingka Pandan
  • 4 pandan leaves, cleaned and cut to small pieces
  • 250ml tepid water
  • 200gm white flour, sifted
  • 400ml coconut milk
  • 3 whole eggs, room temperature
  • 5gm fine salt
  • 30gm margarine
  • Few drops of green colouring
  • Sesame seeds, toasted


  1. Preheat oven (top and bottom heat) at 200 degrees
  2. Place parchment paper in the round baking pan
  3. Blend pandan leaves with water until fine, pass through a sieve. Place the mixture back to the blender Nd add few drops of green colouring
  4. Add flour, sugar, coconut milk, eggs, salt, margarine into the blender, and blend until mix
  5. Pour the mixture to the baking pan, add sesame seeds on top
  6. Bake for 20 minutes
  7. Leave to cool
  8. For the cheesecake, beat the cream cheese and sugar together until smooth
  9. Add eggs one at a time
  10. Slowly add whipping cream while whisking the mixture
  11. Add cake flour
  12. Add vanilla essence
  13. Switch the oven to top heat only at 230 degrees
  14. Slowly pour the cheesecake mixture onto the Bingka Pandan.
  15. Bake for another 20 minutes.
  16. Once baked, let it cool to room temperature, and put in the fridge overnight

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