• Prep Time 30 minutes
  • Cook Time 50 minutes
  • Serving For 4 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 Budiman Bistari Mohamed for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“Bubur Asyura in north state is king of ‘BUBUR’. Normally, Asyura be prepared on 10 muharram by community activities, then this bubur asyura will be shared among the community. The asyura ingredients are a combination of multiple races in Malaysia, green beans, kidney beans, corn, sweet potato, plum sugar – these are the original ingredients. But new generation, they add in raisin, jackfruit, nut like pistachio but the taste still superb and delicious. I’m proud to be Malaysian and born in Kedah. I used ingredient bubur asyura for my burnt cheesecake contest plus using also the anchor cream and anchor whip cream. The result truly amazing, truly Malaysia from the aroma and taste. The ideas is to share with others and hope can be recognize in international market. Let’s try bubur Asyura burn cheese cake, with anchor cream cheese and whip cream guarantee u will love it…” – Budiman Bistari Mohamed

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Ingredients for Burnt Cheesecake
  • 500 gram – anchor cream cheese
  • 4 nos – whole eggs size B
  • 50 gram – gula apong
  • 50 gram – gula kastor
  • 170 ml – anchor whipping cream
  • 70 ml - coconut milk
  • 30 ml – mature coconut water, cooked with panda leaf for aroma
  • 20 gram – rice pop cereal
  • Ingredients for Asyura
  • 20 gram – green beans- pre roasted then pre boil
  • 20 gram – white beans – pre roasted then pre boil
  • 30 gram – king banana – pre blanch
  • 30 gram – jack fruit – pre blanch
  • 30 gram – orange and purple sweet potato - pre boil
  • 20 gram – fresh corn – pre boil
  • 30 gram – fresh king banana, pre boil
  • 20 gram – raisin


  1. Pre heat the oven at 200 C. then thaw the anchor cream cheese, cut to small size this will help faster the proses for thaw the cream cheese
  2. Beat the cream cheese, gula apong, castor sugar until creamy and smooth
  3. Then add in anchor whipping cream, coconut milk and salt, turn to second speed until mix well
  4. Slowly add in one by one the whole egg, do not add all the egg at one time, the result will lumpy and so liquidity
  5. Then add in coconut water infused with aroma pandan leaf
  6. Then add in rice pop cereal, turn to slow speed until mix well and smooth
  7. Then add in all the asyura precook ingredients, slowly fold the ingredients with the custard mixture
  8. Pour the asyura custard mixture in the round cake mold (5 inch) lined with parchment paper
  9. Baked in oven 200 C. for 45 to 50 minute with top and bottom fire
  10. Keep in chiller overnight, unmold and serve chill.

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