• Prep Time 40 minutes
  • Cook Time 30 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 Evonne Leonora Simon for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“Tropical sweetness & fragrance in a cheesecake that you wouldn’t be able to resist!” – Evonne Leonora Simon

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 400g Anchor cream cheese (room temperature)
  • 1 cup Anchor whipping cream
  • 3 free range eggs
  • 120g jackfruit
  • 80g castor sugar
  • 8g superfine flour
  • 1 tbsp gula apong


  1. In a mixing bowl, whisk together Anchor cream cheese & sugar until smooth.
  2. Add room temperature egg one at a time, whisk until smooth after each addition.
  3. Using a hand blender, blend 120g ripe jackfruits with cold Anchor dairy whipping cream until smooth.
  4. Add the blended fruit & superfine flour into mixing bowl and whisk all together for 2 minutes or until well combined.
  5. Prepare 7 inch baking tin with baking paper while you preheat your oven to 200 degree Celsius.
  6. Pour half of the mixture into the baking tin, then drizzle a tablespoon (or more if desired) of Gula Apong on top. Then spoon or pipe the remaining batter into the tin to avoid decluttering of the Gula Apong layer.
  7. Bake in preheated oven at 200 degree Celsius for 30 minutes.
  8. Let cool in room temperature for 20 minutes before chilling in refrigerator overnight. Best served cold. You may drizzle some Gula Apong on cake for serving.

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