• Prep Time 30 minutes
  • Cook Time 35 minutes
  • Serving For 8 slices 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 Mun Simon for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“This mango-pomelo burnt cheesecake is inspired by all-time favourite dessert found in traditional (and some modern) dimsum shop, “sai mai lo”, which is known as, among others, Mango sago dessert, which is a cold dessert made from blended mango with coconut milk and condensed milk, served with mango chunks, sago and pomelo pulps. Adding the traditional touch to a nouvelle dessert makes it a truly Malaysians’ favourite!” – Mun Simon

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 500g ANCHOR CREAM CHEESE, room temperature
  • 100g castor sugar
  • 3 large eggs, room temperature
  • 10g cake flour
  • 10g corn flour
  • 240ml heavy cream
  • 15ml lemon juice
  • ¼ vanilla pod, cut open, and scrape the beans
  • a pinch of salt
  • 150g mango, cut into medium size cubes
  • pulps of 1 segment of sweet pomelo
  • 2 tablespoon of cooked sago


  1. Preheat oven to 220°c
  2. Line a 8" round loose bottom baking tin with grease-proof paper
  3. Mix ANCHOR cream cheese and sugar until all sugar dissolve and batter is smooth
  4. Add in eggs one at a time, each time until egg is fully incorporated
  5. Add in vanilla beans and salt and continue mixing in low speed
  6. While mixer is running, pour in cream in slow, steady stream until it is fully mixed
  7. Sift in cake flour and corn flour together into the batter and mix until no lumps
  8. Fold in 50g of cubed mango into the cheesecake batter
  9. Pour the ready batter into the prepared tin, and tap it to release air pockets from the batter
  10. Bake in oven, middle rack, for 30 - 35 minutes
  11. Once it's done, cool the cake to room temperature, and chill it for at least 4 hours.
  12. Garnish cheesecake with the remaining 100g cubed mango around the edge of the cheesecake, and pomelo in the middle of the cheesecake. Topped the mango with coconut cream and sago
  13. Served Chill with extra mango and/or pomelo and mango puree

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