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 Nurul Atiah for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Bubur cha cha and pulut hitam were two traditional desserts served during any days in Malaysia since our olden days. I combined these two traditional desserts in one classic burnt cheesecake to add more color and taste for our creamiest burnt cheesecake. So, east meet west doesnt get so gross yet the cake was very comfort as it is. The toasted coconut flakes even give the crunchiness that very addictive. Enjoyy” – Nurul Atiah
- Butter for greasing 5 inch round pan
- 500gm Anchor Cream Cheese
- 1 1/2 cup granulated sugar
- 5 large eggs
- 150ml Anchor Whipping Cream
- 5 tbsp Bubur Cha Cha (Boiled until soft and strained)
- 3 tbsp Pulut Hitam (Boiled until soft and strained the excess water)
- 90ml coconut milk
- 1 tbsp cake flour
- Coconut flakes mixed with salt and toasted until browned
- Preheat oven to 200°C. Brush the pan with butter. Line the pan with parchment paper. Press as needed to ensure the bottom of the pan is covered.
- Beat the softened cream cheese with granulated sugar using electric hand mixer with medium speed until smooth and creamy.
- Add in the eggs one at a time until the eggs fully combined.
- Pour in the whipping cream and coconut milk simultaneously. Continue beating on low speed.
- Sift the flour into the bowl and mixed with low speed. Scraping the sides of the bowl as needed.
- Divide the batter into two bowls. One bowl mixed with bubur cha cha and another bowl mixed with pulut hitam.
- Pour the pulut hitam mixture into the prepared pan first and bake in the oven for 5 minutes.
- Then, take out the pulut hitam mixture and pour the bubur cha cha mixture onto it. Bake for 55 to 60 minutes or until the top is golden brown but the center of the cake is still jiggly.
- Allow the cake to cool completely overnight. Peel off the parchment paper and allow the cake to come back to room temperature. Sprinkle the toasted coconut flakes on top and ready to serve