• Prep Time 30 minutes
  • Cook Time 35 minutes
  • Serving For 4 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 Apple Tan for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 500g Anchor Cream Cheese
  • 60g Coconut Sugar (Gula Melaka)
  • 90g Granulated Sugar
  • 5 Eggs
  • 6 pieces of Pandan leaves
  • 250ml Anchor Whipping Cream
  • 20g Cake Flour
  • 40g Coconut Shred
  • 8 pieces of Onde-Onde


  1. Preheat the oven 220°C for 10 minutes.
  2. Cut coconut sugar into powder or small pieces.
  3. Cut pandan leaves into small pieces.
  4. Put Anchor Cream Cheese in room temperature for 30minutes (to make the cream cheese soft).
  5. Blend pandan leaves and Anchor whipping cream until cream becomes green color and filter the leaves, just keep the green color cream.
  6. Fit the parchment paper into a 7' round mould.
  7. Baking the burnt cheesecake:
  8. Beat cream cheese, coconut sugar and granulated sugar until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
  9. Add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add pandan green cream beat until combined, about 30 seconds.
  10. Turn off the mixer and sift low protein flour evenly over cream cheese mixture using a fine-mesh sieve. Beat on low speed until incorporated, about 15 seconds. Beat until the batter is very smooth, about 10 seconds.
  11. Pour batter into the prepared round mould. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 30-35 minutes.
  12. Wait the burnt cheesecake cold and put it in the fridge for 6 hours.
  13. After 6 hours, remove burnt cheese cake from the mould and put on shredded coconut and onde-onde. Cut out one piece on a plate, and drench on some melted coconut sugar, and SERVE!

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