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

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 250g Anchor Cream Cheese
  • 60g Brown sugar
  • 1/2 tbsp Corn flour
  • 2 eggs
  • 100ml Anchor Whipping Cream
  • 100ml Pandan coconut cream
  • 25g coconut flakes


  1. Preheat oven to 230 °C and line a 6 inch round baking tin with parchment paper. Add in coconut flakes into baking tin as burnt cream cheese base.
  2. Beat the cream cheese until creamy.
  3. Add in brown sugar and mix until combined.
  4. Add in cornflour.
  5. Add in 2 eggs.
  6. Add in 100ml whipping cream and 100ml pandan coconut cream and mix until combined.
  7. Pour the batter into the prepared baking tin and bake for 20mins then off the bottom heat and bake another 5 mins using upper heat only.
  8. Allow to cool before chilling in the fridge.
  9. Sprinkle some coconut flakes on top before serve.

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