• Prep Time 60 minutes
  • Cook Time 40 minutes
  • Serving For 2 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 Toh Chien Hooi for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“Nasi Lemak is a readily available food in a Malaysian coffee shop. When you can’t think of what to eat, the small package of nasi lemak is the national favorite. I still remember that my sister and I used to quarrel with my nenek and cook nasi lemak. Everytime I woke up from a nap, I smelled the coconut milk smell and occasionally choked up by the sambal. But always eating the old combination can get pretty boring after a while. So why not try this Nasi Lemak Burnt Cheesecake?!” – Toh Chien Hooi

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Ingredients A: Nasi Lemak
  • 50g Rice
  • 7g Onion
  • 3g Ginger
  • 3g Lemongrass
  • 2g Pandan Leaf
  • 15g Cukup Rasa
  • 7g Pepper
  • 5g Sugar
  • 10g Coconut cream
  • 3g Cinnamon Stick
  • 2g Star Anise
  • 2g Clove
  • Ingredients B: Sambal Tumis
  • 100g Dry Chili
  • 40g Onion
  • 30g Garlic
  • 15g Sambal Belacan
  • 10g Lemongrass
  • 7g Pandan Leaf
  • 50g Sugar
  • 25g Salt
  • 10g Pepper
  • 15g Asam Jawa
  • Ingredients C: Peanut Crush Cake Base
  • 50g Peanut
  • 15g Butter
  • Ingredients D: Cheese Body
  • 135g Cream Cheese, room temp
  • 20g sugar
  • 35g Whipping Cream
  • 10g Coconut Cream
  • 20g Milk
  • 1 nos egg
  • 5g All Purpose Flour
  • 50g Nasi Lemak


    Ingredients A: Nasi Lemak
  1. Onion, ginger and lemongrass fry until fragrant.
  2. Then add in cinnamon stick, clove and star anise.
  3. Wash the rice 3 times.
  4. Add in cukup rasa, pepper, sugar, and water into the rice.
  5. Lastly add in coconut cream and pandan leaf.
  6. Steam for 1 hour then leave aside.
  7. Ingredients B: Sambal Tumis
  8. Soak the dry chili until soft.
  9. Cut onion and garlic into small size.
  10. Blend onion, garlic, soft dry chili, lemongrass, sambal belacan until smooth.
  11. Fry the sambal mixture until fragrant.
  12. Add in asam jawa water.
  13. Add in sugar, salt, pepper and pandan leaf.
  14. Ingredients C: Peanut Crush Cake Base
  15. Roast or fry the peanut until fragrant.
  16. Crust the peanut with food blender until smooth texture.
  17. Add in melted butter mix well.
  18. Spread on the bottom of 4 inch springform. Press it evenly.
  19. Ingredients D: Cheese Body
  20. Preheat the oven 250°C.
  21. Soften the cream cheese, mix well with sugar.
  22. Add in whipping cream and egg, mix evenly
  23. Add in coconut cream and nasi lemak mix well.
  24. Add in all purpose flour, mix well.
  25. Pour the mixture into the springform.
  26. Bake 250°C 25 min.Then chill for 4 hours and above.
  27. Combination:
  28. Add the sambal tumis on top of the cake.
  29. Then topped with cucumber, anchovies, peanut and hard boiled egg.

You may also like

Leave a Reply

Your email address will not be published.