• Prep Time 20 minutes
  • Cook Time 40 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 Grace Lee for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Anchor Cream Cheese 500g
  • Cempedak 280g (mashed)
  • Nangka 140g (cut small cube)
  • Castor sugar 100g
  • 4 whole eggs
  • Corn flour 13g
  • Anchor whipping Cream 250g


  1. Whipped Anchor Cream Cheese and sugar until combine
  2. Add in egg one by one while stirring. Followed by whipping cream and flour.
  3. Add in mashed cempedak, fold to combine, dropped in nangka cube.
  4. Pour mixture into 8 inch mould.
  5. Preheat oven, and bake 220℃ for 40 minutes or until golden.
  6. Garnished cheesecake with some cubed nangka.
  7. Best to chilled overnight before served.

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