• Prep Time 20 minutes
  • Cook Time 60 minutes
  • Serving For 8 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 Tong Suat Hal for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“Ever wonder how to make burnt cheesecake into a more Malaysian flavour? Inspired by one of our Malaysian favourite seasonal fruits, this recipe infuses a special ingredient – Cempedak. With the sweetness of cempedak and creaminess of cream cheese, it sure will leave your taste buds with a lusciously unforgettable experience. It is decorated with specially hand-sculpted sugar figures to represent our multi-racial uniqueness.” – Tong Suat Hal

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 280g Cempedak (Puree)
  • 500g Anchor Cream Cheese (cut into smaller pieces)
  • 4 Eggs
  • 120g Caster Sugar
  • 12g Corn Flour
  • 250g Anchor Whipped Cream
  • 1/4 teaspoon Salt


  1. Preheat oven to 200°C about 15 minutes.
  2. Brush a bit of oil in 7" round baking pan, line with 2 large sheets of baking paper in a crisscrossed fashion and rises about 2 inches above the sides of pan.
  3. In a bowl, mix Anchor cream cheese and sugar until smooth and creamy.
  4. Add in eggs, one at a time, and beat until each egg is fully incorporated.
  5. Add in Anchor whipping cream, mix until evenly combined.
  6. Add cempedak puree, sift in the flour and salt. Mix until the batter is very smooth.
  7. Pour the batter into the prepared pan and bake for 55-60 minutes, or until the top is a deep shade of golden brown and has risen, but the cake is still slightly jiggly in the center.
  8. Transfer to a wire cooling rack and allow to cool completely. Once at room temperature, cover and refrigerate for 4 hours / over night
  9. Remove the cake from the refrigerator and unmold, allow the cake to come back to room temperature, then decorate and serve.

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