• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 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 Roziyah Mohamed Aslam for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“Burnt Cheesecake – Let’s make it Malaysian-Lahhh presenting – “Melaka” Burnt Cheesecake.. From the word “Melaka” you can guess what my burnt cheesecake represent for,, one of my favourite Kuih well known as Onde – Onde besides called Kuih buah Melaka..   Combination of pandan, grated coconut and gula melaka syrup in and out the cheesecake brings the taste of Onde – Onde besides the real taste of the burnt cheesecake.. It taste so delicious!!” – Roziyah Mohamed Aslam

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Ingredients A
  • 200g Anchor Cream cheese
  • 2 tbsp kastor sugar
  • 2 egg (Grade B)
  • 115ml thick coconut milk
  • 1 tsp coconut powder
  • 1 tsp grated coconut
  • 1 tsp coconut pandan emulco / pandan emulco
  • 1 tsp green colouring
  • Ingredients B
  • 100g palm sugar
  • 100g water
  • Pandan leaf
  • Ingredients C
  • 100g Anchor cream cheese
  • 50g coconut powder
  • 3 tbsp coconut milk
  • 1 tsp Vanila essence
  • Grated coconut *


    Part 1: Palm Syrup
  1. Put palm sugar, water and pandan leaf in a pot.
  2. Cook until thickened ** Precaution : stir throughout the process of making syrup to avoid it burnt.
  3. Part 2: Cake Batter
  4. Stir cream cheese until it is not lumpy, then add kastor sugar.
  5. Once the batter will combined, add egg one by one and mix well.
  6. Next, add coconut milk, coconut powder and grated coconut in the batter, then mix well.
  7. Lastly, add in coconut pandan emulco / pandan emulco and green coloring
  8. Part 3: Baking in 5inch baking pan ** Two method can be use **
  9. Method 1 : Bake the batter for 30-40 minutes in 200C
  10. Method 2 :divide batter into two part and bake each part for 20-25 minutes in 200C. ** Once the cake is ready, refrigerate for about an hour or two hours.
  11. Part 4 : Coconut Cheese Cream
  12. Stir the cream cheese until it is not lumpy then add the Palm sugar syrup and Vanila essence; mix well.
  13. Once it turn creamy, add coconut milk and coconut powder then mix well.
  14. Part 5 :
  15. Method 1 : Put the palm sugar syrup on the cake, then put the coconut cheese cream.
  16. Sprinkle grated coconut and palm sugar syrup.
  17. Arrange some "Onde-Onde" on top of the cake
  18. Method 2: Repeat method 1 on the next layer on the top.

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