• Prep Time 60 minutes
  • Cook Time 40 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 Law Siew Yin for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“Kuih Salat or Kuih Seri Muka is a kuih that is one of my family’s favourite kuih. I wanted to achieve the classic green and white layers of the kuih by doing a two-layered burnt cheesecake, incorporating coconut cream and pandan – the two flavours found in Kuih Seri Muka.” – Law Siew Yin

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 450g Anchor cream cheese
  • 150g castor sugar
  • 250ml Anchor heavy cream
  • 3 eggs
  • 60g coconut cream
  • Pandan leaves
  • 1g salt
  • 25g all purpose flour
  • 3 drops pandan essence


  1. On low heat, cook coconut cream with pandan leaves to bring out pandan flavour and boil coconut cream.
  2. Soften cream cheese over a bowl of hot water.
  3. Add in castor sugar and mix till smooth.
  4. Add in eggs, one at a time, mix well each time.
  5. Add in pandan-infused coconut cream and salt, mix well.
  6. Sift in flour and mix well.
  7. Sift the mixture to achieve smooth texture.
  8. Divide the mixture into two portions. Add one portion with pandan essence. Pour the white layer first, and carefully spoon the pandan layer to avoid mixing of layers.
  9. Bake at 230 degrees for 40 minutes, first 20mins on lowest level, 10mins on highest level to achieve burnt surface, and remaining 10mins in middle level.
  10. Cool down and chill in fridge till cold before serving.

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