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 Seet Xin Yi for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Yau Char Kwai with Traditional Kopi has been Malaysian’s Favorite at all time, simple yet perfect. Therefore, here we are to present the Burnt Cheese Cake with Malaysia’s Favorite for you.” – Seet Xin Yi
- 420g Anchor Cream Cheese
- 100g Castor Sugar
- 3 Eggs
- 1 tsp Vanilla Extract
- 215g Anchor Whipping Cream
- 16g All Purpose Flour
- Pinch of Salt
- 3tbsp Kopi of your choices
- Pieces of Yau Char Kwai , cut into small pieces and fry until crunchy
- Cut the ready made Yau Char Kwai into small pieces and fry it until golden brown and crunchy.
- Beat cream cheese and sugar in the bowl of a stand mixer on medium-low speed, until smooth and sugar has dissolved, about 2 minutes.
- Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Add whipping cream, salt, and vanilla and beat until combined, about 30 seconds.
- Turn off mixer and sift flour evenly over cream cheese mixture using a sieve. Continue to beat until batter is smooth and silky.
- Pour half of the batter into a bowl, add in Kopi and Yau Char Kwai and mix well.
- Pour the Cheese Batter with Kopi and Yau Char Kwai to a 6inch Cake Mould. Then continue with the other half of the Batter
- Bake cheesecake until deeply golden brown on top, around 40–45 minutes at 220’c
- Let the cheesecake cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature. Pair up with a cup of kopi would be perfect.