• Prep Time 30 minutes
  • Cook Time 10 minutes
  • Serving For 6 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 Nur Ain for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“In Malaysia coconut is frequently used in cooking. So let’s try this recipe to make it Malaysian-lah Burnt Cheesecake style. Enjoy!” – Nur Ain

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 250gm Anchor Cream Cheese - room temperature
  • 80gm Sugar
  • 1tsp Essence Vanilla
  • 80gm Eggs
  • 25gm Custard Powder
  • 1tbsp Lemon Juice
  • 125gm Anchor Whipping Cream
  • 50gm Coconut flesh - grated
  • 50gm Palm Sugar (Gula Kabung) - Melted
  • pinch of salt


  1. Using food blender. Blend eggs and cream until smooth for 10 seconds.
  2. Add in Sugar, cream cheese, vanilla, custard powder, salt and lemon juice.
  3. Blend the ingredients until all well-combined and smooth for 30 seconds.
  4. Separate mixture to two portions.
  5. One portion add melted palm sugar and whisk until all combine pour into 7inch mould.
  6. Add grated coconut into remaining mixture slightly fold and pour on top of palm sugar mixture,
  7. Bake at 200'c for 35 minutes.
  8. Once done chill the cake in the fridge preferably overnight for better taste. Enjoy!

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