• Prep Time 60 minutes
  • Cook Time 45 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 Norlida binti Muhammad or the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Basic burnt cheesecake
  • 430 g cream cheese (softened and cubed) anchor brand
  • 40 g castor sugar
  • 3 eggs
  • 1 tablespoon vanilla essence
  • 1 tablespoon lemon juice (optional)
  • 270 g whipping cream brand (anchor brand)
  • 20 g cake flour
  • Coffee mixture
  • 2 tablespoon coffee (brand gantang)
  • 1 tablespoon hot water
  • 1 tablespoon sugar
  • 1 tablespoon cake flour
  • Roselle jam (topping)
  • 1 cup roselle bud
  • ½ cup sugar
  • 2 cup water


    Pre baking
  1. Preheat oven (180 ᵒC) for 30 minutes
  2. Let the eggs and the cream cheese being at room temperature.
  3. Line a 7 inches round cake mold with parchment paper
  4. Roselle jam (topping)
  5. Put all ingredient into the pan and let it simmer while stir the mixture (5 minutes)
  6. Blend it
  7. Reheat the mixture until it become thick and let it cold at room temperature.
  8. Coffee mixture
  9. Stir coffee and sugar with warm water
  10. Set aside and let the temperature down to the room temperature
  11. Add flour and stir until it mixes properly. Put aside
  12. Cheesecake batter
  13. Beat cream cheese and sugar (medium speed) until it smooth (± 2 minutes) to form a batter and put aside.
  14. Beat whipping cream in another mixing bowl until soft peak, then add the batter (in step 1). beat it (medium speed) until mixes properly.
  15. Add eggs one by one into the batter while beat it (medium speed) until fully incorporated
  16. Add vanilla essence and lemon juices.
  17. Add flour to the batter and beat it until it combined.
  18. Add 2 spoon of the cheesecake batter into the coffee mixture*, and mix it thoroughly
  19. Pour the batter into the cake mold, the make small hole in the middle of the batter and gradually pour the coffee mixture* into it
  20. Bake at 180 ᵒC for 45 minutes
  21. After the cheesecake is cooked, let the cheesecake set to the room temperature and put it in the refrigerator.
  22. Pour the roselle jam.
  23. Ready to serve
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