• Prep Time 30 minutes
  • Cook Time 40 minutes
  • Serving For 8 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 Centya Philip for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Crust:
  • 130 grams ground vanilla wafer cookies or ground crackers
  • ¼ tsp kosher salt
  • 85 grams anchor butter
  • Cheesecake:
  • 454 grams anchor cream cheese room temp
  • 100 grams granulated sugar
  • 150 grams durian flesh
  • 3 large eggs room temp
  • 1 ½ teaspoon pure vanilla extract
  • 16 grams all-purpose flour
  • 250 ml (1 cup) heavy cream


  1. Line 3-inch deep 6-inch round cake pan with removable bottom with 2 layers of parchment paper, allowing paper to extend about 2-inches above cake pan rim. Set aside.
  2. Preheat the oven to 218 C.
  3. Crust:
  4. In a medium bowl, stir together ground vanilla wafer cookie (or ground crackers), salt, and melted butter until mixture is well moistened.
  5. Transfer to the prepared cake pan. Press into an even layer into the bottom of the pan. Use a tamper or flat bottom of a drinking glass (or measuring cup) to compact and smooth out the crust.
  6. Set aside while you prepare the filling.
  7. Filling:
  8. Place cream cheese and sugar in a food processor fitted with blade attachment. Process until mixture is smooth. Scrape down the sides of the bowl as needed.
  9. Add in vanilla. With the processor running, add in durian flesh and eggs one at a time, ensuring each egg is incorporated before adding the next. Stop processor. Scrape down the sides of the bowl.
  10. In a small bowl, stir together flour, salt, and about ¼ cup of cream until paste forms. Slowly add remaining cream, a little at a time, until mixture is smooth and there are no lumps of flour.
  11. Transfer flour mixture to the food processor. Add any remaining cream to the food processor bowl. Run the food processor for another 30 seconds until the mixture is smooth and well incorporated.
  12. Pour mixture into the prepared cake pan on top of the crust. Use a mini offset spatula or the back of a spoon to spread filling into an even layer.
  13. Place a filled cake pan on a baking sheet to catch any spills during baking. Place in the center of the preheated oven. Bake for 35-40 minutes until the top is browned yet the center is still jiggly
  14. Remove from the oven and cool in the pan. Let cheesecake cool to room temperature before serving. Unmold cheesecake from pan. Enjoy at room temperature or chill overnight.

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