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

““Boss, nasi lemak satu!” “Lau ban, kopi peng!” Inspired by our multicultural Malaysian breakfasts, here’s my attempt at a ‘Nasi Lemak’ & Ipoh White Coffee Burnt Cheesecake! 😉 I try to keep all the ‘nasi lemak’ toppings dessert themed, such as chocolate coated silvered almonds as the ‘ikan bilis’, strawberry and blackcurrant jam as the ‘sambal’, and desiccated coconut as the ‘nasi lemak’, everything that can be eaten with the Ipoh White Coffee burnt cheesecake! The cucumber adds a refreshing taste – have it after your slice of cake to cut the ‘jelak-ness’ if any! 😛” – Qi En Goh

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • For Ipoh White Coffee Burnt Cheesecake
  • 250g Anchor cream cheese (room temperature)
  • 60g castor sugar
  • 5g all purpose flour
  • 1 whole egg
  • 1 egg yolk
  • 150g whipping cream
  • 1 sachet Ipoh White Coffee
  • Round cake mould 14cm
  • For the ‘Nasi Lemak’
  • 1/2 cup desiccated coconut
  • 6-7 pieces of silvered almonds
  • Melted chocolate
  • 1 tsp strawberry jam
  • 1 tsp blackcurrant jam
  • 5-6 peanuts
  • 1/4 hard boiled egg
  • 2 slices of cucumber


  1. Preheat oven to 220degC
  2. Warm whipping cream in microwave, stir in 1 sachet of Ipoh White Coffee
  3. Using a hand held mixer, whisk room temperature Anchor cream cheese and castor sugar until smooth
  4. Sift flour into mixture, whisk until combined
  5. Add egg yolk, whisk until fully incorporated
  6. Add whole egg, whisk until fully incorporated
  7. Add the Ipoh White Coffee whipping cream mixture over a strain and whisk until combined
  8. Prep a 14 cm round baking mould with two layers of parchment paper
  9. Bake at 220degC for 30-35 minutes
  10. Coat silvered almonds in melted chocolate and then refrigerate for the chocolate to harden. This will be the ‘ikan bilis’
  11. Combine 1 tsp strawberry jam and 1 tsp blackcurrant jam to form the ‘sambal’
  12. Boil an egg till hard boiled, cut into 1/4 pieces
  13. Slice 2 slices of cucumber
  14. Mould desiccated coconut in the 1/2 cup, this will be the ‘nasi lemak’
  15. Prepare a few peanuts
  16. Once the burnt cheesecake has cooled down, you can start to decorate your Ipoh White Coffee burnt cheesecake with Nasi Lemak toppings! Time to get creative and have fun!

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