• Prep Time -
  • Cook Time -
  • Serving -
  • 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 Jasmine Wong for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“This cake is created by using Anchor brand and locally produced ingredients. It depicts preservation, enhancement and strengthening the unity, harmony and peaceful coexistence of various multi-cultural races in Malaysia.” – Jasmine Wong

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Burnt cheesecake
  • 910 gm Anchor cream cheese, room temperature
  • 204 gm Castor sugar
  • 6 Large eggs
  • 270 gm Anchor whipping cream
  • 1 tsp Salt
  • 1 tsp Vanilla essence
  • 45 gm All-purpose flour
  • Filling
  • Grass jelly
  • “Cendol”
  • Red beans
  • Decoration
  • Fresh desiccated coconut
  • Blue pea flowers
  • Grass jelly
  • “Cendol”
  • Red beans
  • Palm sugar


  1. 11” diameter round removable base tin.
  2. Grease butter on the tin. Line the tin with 2 overlapping sheets of parchment paper (12” x 16”). Preheat oven at 220°c.
  3. Method
  4. Beat the soft cream cheese with a stand or hand mixer on medium low speed for a few minutes. Add in sugar and continue beating until completely incorporated.
  5. Increase the speed to medium and add eggs, one at a time until well combined.
  6. Reduce the mixer speed to medium-low. Add whipping cream, salt and vanilla essence. Continue beating for a few minutes.
  7. Turn off mixer and add flour. Beat on low speed a few minutes until incorporated. Occasionally, scrape the sides and continue to beat until the batter is smooth and silky.
  8. Pour the batter in 3 batches into the tin. First batch, scatter cut grass jelly. Second batch, scatter “cendol”. Lastly, scatter the red beans on the third layer. Bang lightly 2-3 times to get rid of bubbles.
  9. Bake for 60-65 minutes using 220°c.
  10. Remove and let it cool completely. Cover it tightly with “cling wrap” and chill overnight.
  11. Unmold by gently peeling the parchment paper.
  12. Decorate the center with the desiccated coconut, mixed with some palm sugar. Arrange the cendol, grass jelly and red beans around.

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