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

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Burnt cheesecake
  • 340g Anchor cream cheese
  • 270g Anchor whipping cream
  • 120g granulated sugar
  • 3 nos eggs
  • 1 tsp vanilla extract
  • 10g soft flour
  • 15g yam powder
  • 1 tsp yam emulco
  • Topping
  • 100g fresh yam
  • 30g grass jelly / cincau
  • 30g tapioca jelly
  • 30g yam flavoured agar jelly
  • 15g sago


  1. Beat the cream cheese with sugar until its softened and no lumps in medium speed with a mixer.
  2. In the meantime, sieve and mix flour, yam powder and yam emulco into whipping cream.
  3. Add in vanilla extract into the cream cheese and sugar mixture.
  4. After that, slowly add in eggs one by one and make sure it’s all well combined.
  5. Stop the mixer and pour in whipping cream mixture into it.
  6. Using a spatula, scrap all the side and mix well.
  7. Cover a 6 inch cake mold with baking paper and pour the batter in the cake mold.
  8. Tap a few time to release air bubbles and bake in a preheated oven at 200 degree Celsius for 30 minutes.
  9. Once baked, let it cool down and chill overnight.
  10. Lastly, put all the topping ingredients on the top of the yam burnt cheesecake for decorations.

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