• Prep Time 60 minutes
  • Cook Time 20 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 Ai Di Chai for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“Wherever you are in the world, as a Malaysian, there is one dish that we will always crave – Nasi Lemak. Nasi Lemak, it’s the taste of home to many of us. I have taken Malaysian’s favourite dish to be incorporated into the burnt cheesecake as a challenge. Sweet, salty and a little bit spicy – perfect balance. Don’t shy away from this recipe before you try it. You might be surprise how well the taste of sambal with cheese matches.” – Ai Di Chai

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 320g Anchor cream cheese
  • 72g caster sugar
  • 1g salt
  • 2 medium size eggs
  • 143g Anchor whipping cream
  • 50g sambal serbaguna
  • 30g peanuts
  • 30g dried anchovies
  • 1 tbsp caster sugar
  • 1 tsp soy sauce
  • 1 tsp rice syrup
  • Some chilli padi (optional)
  • Few slices of cucumber for decoration


  1. Preheat oven to 230⁰C.
  2. Prepare a 6” round pan and line with parchment paper.
  3. Whisk cream cheese and sugar until smooth.
  4. Add eggs one a time, mixing until just combined.
  5. Weigh 125g of the cheese batter into another bowl, then add the sambal and mix well.
  6. Add whipping cream to the remaining cheese batter.
  7. Pour half the white cheese batter into the prepared pan and add half the sambal cheese batter, repeat.
  8. Use a skewer to swirl a marble effect.
  9. Bake at 230⁰C for 18-20 minutes.
  10. Let it cool to room temperature then refrigerate for at least 4 hours or overnight.
  11. Toast the peanuts in a preheated oven of 170⁰C for 15 minutes.
  12. Wash and dry the anchovies then deep fry in hot oil until crispy.
  13. Cook sugar, soy sauce, rice syrup and chilli padi (optional) in a pan until slightly thicken then add the toasted peanuts and fried anchovies.
  14. Stir fry for 5 minutes or until the syrup have fully coated the peanuts and anchovies.
  15. Let cool on a baking sheet.
  16. Assemble the cake by placing the caramelised peanuts and anchovies on the cheesecake and few slices of cucumber on the side.

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