• Prep Time 25 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 Julie for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 300g Anchor Cream Cheese
  • 90g Castor Sugar
  • 3 Eggs (A)
  • 12g All-purpose Flour
  • 150g Anchor Whipping Cream
  • 200g Cendol (drained well)
  • 150g Red Bean Paste
  • Gula Melaka (boiled with Pandan leaves)


  1. Preheat to 220°c. Line 6" round pan with parchment.
  2. Beat cream cheese and sugar in the bowl of a stand mixer on medium-low speed, about 2 minutes.
  3. Increase speed to medium and add eggs one at a time.
  4. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream then flour, continue to beat until batter is very smooth and silky, about 10 seconds.
  5. Scoop 100g of batter and mix with the red bean paste. Pour the red bean batter into prepared pan. Spread it evenly.
  6. Mix cendol with the remaining batter. Pour/scoop batter into the pan.
  7. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 30-40 minutes.
  8. Let cool completely and chill for about 2 hours. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature/chill. Drizzle with Gula Melaka. Serve.

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