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

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • For Cake:
  • 250g Anchor Cream Cheese
  • 155g Whipping Cream
  • 55g Granulated Sugar
  • 3 Whole Egg
  • Nutmeg Juice [Moderate]
  • Nutmeg Flakes [Moderate]
  • 8g Corn Starch
  • 6g Gelatin Sheet
  • For Top Layer:
  • 6g Gelatin Sheet
  • 100g Nutmeg Juice
  • 300g Hot Water


  1. Prepare all ingredients
  2. Pour in sugar into cream cheese and mix it together
  3. Separately add in eggs and continue mixing it
  4. Add in nutmeg juice, nutmeg flakes and corn starch mix it evenly
  5. Lastly add in whipping cream and blend it together
  6. Preheat oven and pour the batter into 6 inch mold and put in pre-heat oven 220 degree celcius for 30 mins
  7. Set the cake aside to cool and refrigerate
  8. For Top Layer:
  9. Soak the Gelatin Sheet in cold water for 10 mins
  10. Add in Nutmeg Juice into hot water and add in gelatin sheet
  11. Mix until normal temperature only pour onto the cake
  12. Put in fridge to set for min 6 hours
  13. Take out the cake and unmold it, put some flakes and mint leaves for deco

You may also like

Leave a Reply

Your email address will not be published.