• Prep Time 15 minutes
  • Cook Time 15 minutes
  • Serving For 4 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 Ai Di Chai for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“Apam Balik – my favourite pasar pagi / pasar malam (morning / night market) food since forever. I will never leave the pasar without it. It can be eaten as breakfast or dessert or simply as a snack. Making my favourite childhood food with a creamy and cheesy twist. Definitely worth a try!” – Ai Di Chai

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 160g Anchor cream cheese
  • 40g caster sugar
  • 1 medium size egg
  • 1/8 tsp salt
  • 1/4 tsp vanilla essence
  • 50g Anchor whipping cream / thick coconut milk
  • 50g canned cream corn
  • 60g Anchor whipping cream
  • 6g icing sugar (omit if using sweetened peanut butter)
  • 12g peanut butter (unsweetened)
  • Some hawaiian coconut flakes for topping


  1. Preheat oven to 240⁰C.
  2. Prepare a 4” round pan and line with parchment paper.
  3. Whisk 160g cream cheese and 40g sugar until smooth.
  4. Add egg, mixing until just combined.
  5. Add 50g whipping cream and mix well then fold in 50g cream corn.
  6. Pour into the prepared pan and bake at 240⁰C for 14-16 minutes.
  7. Let it cool to room temperature then refrigerate for at least 4 hours or overnight.
  8. Whisk 60g whipping cream and 6g icing sugar until slightly thickened (over ice water bath when weather is too hot).
  9. Add 12g peanut butter and whisk until firm peak.
  10. Spread the whipped cream onto the cooled cheesecake then top with some hawaiian coconut flakes.

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