• Prep Time 25 minutes
  • Cook Time 30 minutes
  • Serving For 6 people
  • Difficulty Easy

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 Yee Xien Ong for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“Bubur Cha Cha is a Malaysian Nyonya dessert with yam, sweet potato and sago in a sweet creamy coconut milk base. Every family has their own recipe, adding in various ingredients according to preferences but the must have are always root vegetables, sago and coconut milk. It can be served warm or chilled and this is how I think of bringing this Malaysian’s dessert into burnt cheesecake by making a yam and purple sweet potato base and topping it with coconut sago cream. Sweet and creamy taste from coconut milk, with mushy yet chunky texture from sago, yam and purple sweet potato and last but not least salty cheesy flavour from Anchor Cream Cheese balanced perfectly with each other! This is definitely a must try for every burnt cheesecake and bubur cha cha lover!” – Yee Xien Ong

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 400g Yam/ Taro
  • 40g Purple Sweet Potato
  • 40g Sugar
  • 150g Coconut Milk
  • 250g Anchor Cream Cheese
  • 2 Eggs
  • 2g Vanilla Extract
  • 150g Anchor Whipping Cream
  • 10g Corn Starch
  • 5g Sago


  1. Line a 6 inch baking tin with parchment paper.
  2. Boil sago for 10 minutes until it turns transparent.
  3. Cut yam and purple sweet potato into cubes and steam them with high heat until it turns soft.
  4. Mash the steamed yam and purple sweet potato and mix it with 20g sugar and 110g coconut milk.
  5. Pour the mashed yam and sweet potato into the baking tin and let it cool down.
  6. Beat the cream cheese in room temperature with a mixer, and add in 20g sugar, 2 eggs, 2g vanilla extract until well-combined.
  7. Add 150g whipping cream, sift in 10g corn starch and mix it well.
  8. Pour cream cheese mixture into the baking tin.
  9. Bake at 230 degree celsius for 28 -30 minutes.
  10. Let the burnt cheesecake cool in the baking tin before refrigerating it for at least 4 hours.
  11. Bring 40g coconut milk to boil, add salt and sugar to taste before combining it with boiled sago.
  12. Let coconut sago cream cool down before refrigerating it.
  13. Serve chilled burnt cheesecake with coconut sago cream.

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