• Prep Time 30 minutes
  • Cook Time 70 minutes
  • Serving For 12 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 Lis Mohamad for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Burnt Cheesecake
  • 875 gm Anchor Cream Cheese (room temperature)
  • 200 gm gula melaka - finely chopped and cook with 2 tbsp water until dissolved (let it cool)
  • 6 eggs (grade A) at room temperature
  • 300 gm Anchor UHT cream
  • 1 tbsp and 1⁄2 tsp cornflour (sifted)
  • Salted Gula Melaka Caramel
  • 100 gm gula melaka finely chopped
  • 2 tsp water
  • 40 gm butter
  • 1⁄4 cup Anchor UHT whipped cream
  • 1⁄4 tsp sea salt
  • 2 tsp cornflour with 2 tsp water


    Steps to Cook Salted Gula Melaka Caramel
  1. Cook gula melaka and water until dissolved using slow fire.
  2. Add butter until melted.
  3. Add Anchor UHT whipped cream and stir.
  4. Add sea salt.
  5. Lastly, add corn flour mixture and cook for awhile.
  6. Turn off fire and let it cool completely.
  7. Whipped the gula melaka caramel for the next day use.
  8. Instructions for Burnt Cheesecake
  9. Preheat your oven to 200c and grease the inside of a 9′′ springform pan.
  10. Press two layers of parchment paper into the bottom and up the sides. They should stick up about 2 inches above the edge of the pan.
  11. Beat together the cream cheese and gula melaka on medium speed using a hand or stand mixer with the paddle attachment.
  12. Add in the eggs one at a time on low speed.
  13. Pour the UHT whipped cream in a slow and steady stream while the mixer is on low speed.
  14. Once smooth, sift in corn flour and fold to combine.
  15. Bake for 60-70 minutes or until the top is completely dark brown and it has a slight jiggle to it.
  16. Let it cool to room temperature for about an hour then leave it in the pan and place it in the fridge for a couple hours to completely set.
  17. Set overnight the best.
  18. Serve with salted caramel gula melaka and enjoy!

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