• Prep Time 10 minutes
  • Cook Time 40 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 Aisyah Dahalan for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“Cempedak chocolate marble burnt cheesecake is a combination of malaysian taste and west taste. Cempedak that come with sweetly unique taste really a good combined with chocolate burnt cheesecake.” – Aisyah Dahalan

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 250 gram Anchor cream cheese
  • 220 ml whipping cream
  • 90 gram castor sugar
  • 2 tablespoon all purpose flour
  • 3 nos eggs ( grade B )
  • 150 gram cempedak flesh
  • 3 tablespoon cocoa powder
  • 1 teaspoon vanilla essence


  1. Preheat oven at 200°c.
  2. Beat Anchor cream cheese and castor sugar.
  3. Add eggs and beat the ingredients until mix together.
  4. Add whipping cream and vanilla essence, beat again.
  5. Add all purpose flour and beat until evenly combined.
  6. Divide the batter into two portion and add cempedak flesh in one of the portion.
  7. Add cocoa powder into another portion of the batter.
  8. Pour the cocoa batter into the prepared mould casing and followed by cempedak batter. Repeat the step until finish.
  9. Bake at 200°c for 40minutes.
  10. Chill it 4hours and ready to serve.

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