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 Ong Soo Sin for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“The idea of making pandan onde burnt cheesecake comes from onde onde. The cheesecake is filled with pandan aroma. Adding the gula melaka coconut on top makes the cake so flavourful. Every bite is really a scrumptious treat.” – Ong Soo Sin
- Gula melaka coconut fillings
- 100g grated coconut
- 30g gula melaka (crushed to small pieces)
- 50g water
- A pinch of salt to season
- Pandan Burnt Cheesecake
- 430g Anchor cream cheese
- 3 A size eggs
- 120g castor
- 30g pandan juice
- 1tsp pandan essence (optional)
- 230g Anchor whipping cream
- 20g flour
- Melt the gula melaka with water, add in coconut and salt to cook over low heat until everything well mix. Set aside to cool down.
- Using a hand mixer to cream the cream cheese together with sugar until incorporated.
- whisk in eggs one at a time into the cheese batter.
- add in whipping cream and pandan extract. Mix with low speed for 1 minute.
- gently fold in sifted flour.
- prepare 6 inch round mould with baking paper. Bake at 230c preheated oven for 30 mins. The top should be golden brown and wobbly in the middle.
- Let the cake cool and set in fridge for at least 6 hours. Decorate the cake with Anchor whipped cream and gula melaka coconut fillings on top.