• Prep Time 20 minutes
  • Cook Time 40 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 Lakhshmi Priya Suppiah for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“Try out this easy recipe to make 4 different Malaysian-flavoured mini Burnt Cheesecakes – Sirap Bandung, Milo Dinosaur, Cendol, and Pandan Gula Melaka.” – Lakhshmi Priya Suppiah

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 220g Anchor Cream Cheese
  • 60g Castor Sugar
  • 1 Egg
  • 110g Whipping Cream
  • 13g Plain Flour
  • 1/2 Tsp Vanilla Essence
  • 1/2 Tsp Lemon Juice
  • Pandan juice
  • Gula Melaka syrup
  • Dessiccated coconut
  • 1/2 Tsp Rose syrup
  • Cendol + kacang merah
  • Milo powder
  • Coconut milk
  • 1/2 Tsp Evaporated Milk
  • Rose petals (Optional)
  • Milo nuggets (Optional)


  1. Preheat the oven to 200 C
  2. Cut out large pieces of non-stick baking paper and line three ramekins
  3. Beat the cream cheese and sugar on medium speed until smooth
  4. Add the egg and vanilla and beat again to combine until the egg is incorporated
  5. In a separate bowl, mix the cream and flour until no clumps are formed
  6. Divide the batter equally into 4 bowls
  7. Bowl 1 - Sirap Bandung: Add 1/2 Tsp Rose Syrup and 1/2 Tsp Evaporated Milk
  8. Bowl 2 - Milo Dinosaur: Add 1 Tsp of Milo Powder
  9. Bowl 3 - Cendol: Add 1 Tsp Coconut Milk and 1/2 Tsp Gula Melaka Syrup
  10. Bowl 4 - Pandan Gula Melaka: Add 1 Tsp Pandan Juice and 1/2 Tsp Gula Melaka Syrup
  11. Pour in all batter into all 4 ramekins
  12. Place the ramekins on a tray and bake for 30 to 35 minutes until the tops are deeply browned and puffy
  13. Let the cheesecakes cool to room temperature
  14. Top the Sirap Bandung Cheesecake with Rose Petals
  15. Top the Milo Dinosaur Cheesecake with Milk Powder and Milo Nuggets
  16. Top the Cendol Cheesecake with Cendol Jelly and Kacang Merah
  17. Finally, top the Pandan Gula Melaka Cheesecake with Desiccated Coconut

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