• Prep Time 30 minutes
  • Cook Time 50 minutes
  • Serving For 8 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 Siti Hajar for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“Who doesn’t love pineapple tart? A must have kuih in festivities such as Hari Raya and CNY, it’s a favourite for most of us. So I’ve combined cheesecake and pineapple tart to create a layered form where you can have tartness and cream paired together to create a wonderful cake.” – Siti Hajar

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Ingredients for pineapple tart
  • 250gm Anchor butter, unsalted and softened
  • 2 tablespoons castor sugar
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1 tablespoon custard powder
  • 1/2 cup corn flour
  • 3 cups flour
  • Pineapple jam paste
  • Ingredients for cheesecake
  • 450gm Anchor cream cheese, room temperature
  • 120gm sugar
  • 3 whole eggs, room temperature
  • 125ml Anchor whipping cream
  • 1/2 teaspoon vanilla essence
  • 15gm cake flour


  1. For the dough, whisk butter, sugar, salt and egg yolk until mix
  2. Slowly mix flour, custard powder and corn flour together with the butter mixture until it forms a dough
  3. Rest for 10 minutes
  4. For the cheesecake, mix cream cheese and sugar
  5. Add one egg at a time
  6. Slowly add whipping cream while whisking
  7. Add vanilla essence
  8. Add cake flour
  9. Preheat oven (top and bottom heat) at 200 degrees
  10. Pour half mixture of the cheesecake mix into the round baking pan and bake for 10 minutes and let cool
  11. Roll the dough into round shape and place on top of the cheesecake, press it to make the dough evenly. Bake for 10 minutes
  12. Add pineapple jam on the dough, spread evenly
  13. Place another dough on top of the pineapple jam
  14. Bake for 10 minutes
  15. Pour the remaining of the cheesecake mixture onto the baking pan and bake for another 20 minutes, using top heat only
  16. Let to cool and keep chill overnight

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