• Prep Time 60 minutes
  • Cook Time 60 minutes
  • Serving For 6 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 Koh Kar Yi for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“This cake is inspired by the Malaysian iconic dessert, cendol. It’s an inverted burnt cheesecake concept where the burnt surface is at the bottom layer. This allows us to showcase the overall flavor on the cake as well as the addition of complex texture to it. Just as the cendol dessert where we have so many different layers of ingredients complimenting each other, this concept is also well implemented in this recipe. The base is palm sugar cheese which is meant to be burnt to create its caramelized and slightly bitter flavour. The second one is a cheese batter sweetened entirely condensed milk and is mixed with whole sweet corn kernel. The last but not least is the popular coconut pandan cheese flavour that completes it as a cendol cake. Besides, we also add red beans in between the cheese layers as well as duo coconut crumbs, peanuts etc. on top to create a more complex texture profile. This is to us the perfect translation from a bowl of cendol to a slice of burnt cheesecake.” – Koh Kar Yi

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Part A: Palm sugar cheese
  • 25g palm sugar
  • 15g hot water
  • 60 Anchor cream cheese
  • 10g coconut milk powder
  • 25g egg
  • 5g cake flour
  • 1/4 tsp salt
  • Part B: Corn cheese
  • 70g Anchor cream cheese
  • 30g condensed milk
  • 25g egg
  • 5g cake flour
  • 50g whole corn kernel
  • Part C: Coconut pandan cheese
  • 65g Anchor cream cheese
  • 10g sugar
  • 10g coconut milk powder
  • 15g water
  • 25g egg
  • 5g cake flour
  • 1/4tsp salt
  • Few drops high quality pandan paste
  • Part D: Duo coconut crumbs
  • 30g cake flour
  • 5g coconut milk powder
  • 10g powdered sugar
  • 1/4tsp salt
  • 13g coconut oil
  • Few drops high quality pandan paste
  • Part E: Final assembly
  • Part A-D
  • Cooked red bean
  • Whole corn kernel
  • Roasted peanut


    Part A: Palm sugar cheese
  1. Dissolve thinly sliced palm sugar in hot water. Heat it up if required. Set aside to cool.
  2. Mix together softened cream cheese and coconut milk powder.
  3. Gradually add in palm sugar water and egg. Mix until smooth.
  4. Sieve in cake flour and salt. Mix well.
  5. Part B: Corn cheese
  6. Mix together softened cream cheese and condensed milk.
  7. Gradually add in egg. Mix until smooth.
  8. Sieve in cake flour and add in corn. Mix well.
  9. Part C: Coconut pandan cheese
  10. Mix together softened cream cheese, sugar and coconut powder.
  11. Gradually add in water and egg.
  12. Sieve in cake flour and salt. Mix well.
  13. Add in pandan paste and mix well.
  14. Part D: Duo coconut crumbs
  15. Mix together cake flour, coconut milk powder, sugar and salt.
  16. Add coconut oil into the dry mixture and mix well.
  17. Divide mixture into two and add pandan extract to one of them.
  18. Rub both mixture separately until crumb-like consistency.
  19. Part E: Final assembly
  20. In the mold lined with parchment paper, pour in Part A. Bake at 230c for 20 minutes or until burnt.
  21. Remove from the oven and rest until slightly cool.
  22. Place some red beans onto the baked cheesecake.
  23. Pour in Part B and Part C alternately in a few batches.
  24. Evenly spread Part D on top of the batter.
  25. Bake at 175c for 30 minutes. Cover with aluminium foil if it browns too fast to prevent burning.
  26. Remove from the oven. Let it cool and refrigerate for at least 4 hours.
  27. Remove from mould and garnish with corn, red beans and some peanuts.
  28. Serve and enjoy.

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