• Prep Time 30 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 Janice Thon for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 2 slices bread
  • 2.5 tbsps kaya
  • 125g Anchor cream cheese
  • 40g sugar
  • 1 large egg
  • 120g Anchor whipping cream
  • 1/2 tsp corn flour
  • 1 tbsp cake flour


  1. Preheat oven to 200c.
  2. Line a 4-inch round loose cake tin with 2 large sheets of parchment paper, leave at least 2 inches of overhang around all edges. 
  3. Sandwich the bread with 1 tbsp of kaya and slightly press into the cake tin and spread 1 tbsp on top of the bread.
  4. Beat cream cheese and sugar till smooth and fluffy.
  5. Add in egg and mix well.
  6. Sieve in corn flour and cake flour, mix well.
  7. Blend in whipping cream.
  8. Mix 2 tsps of cheese batter and the remaining kaya into a piping bag.
  9. Pour the batter on top of the kaya bread.
  10. Pipe kaya mixture on top and use a toothpick to swirl the kaya mixture.
  11. Transfer the cake tin to the oven and bake at 200c until the top is dark amber/brown and the center is still very jiggly about 30-35 minutes.
  12. Let the cheesecake cool in the pan on a wire rack until it reaches room temperature
  13. If you prefer to serve chilled cheesecake or a firmer cheesecake, place the cheesecake in the refrigerator for 4 hour.

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