• Prep Time 25 minutes
  • Cook Time 30 minutes
  • Serving For 8 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 Siti Khatijah Hassan for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 250 gram Anchor Cream Cheese
  • 200 ml Anchor Dairy whipping cream
  • 1 egg yolk
  • 2 nos eggs
  • 3 tbsp icing sugar
  • A pinch of salt
  • 11/2 wheat flour
  • 200 gram hawaiin coconut
  • 11/2 pcs gula melaka
  • 2 tbsp pandan coconut emulco
  • Colouring food (brown)


  1. Mixing cream cheese until smooth.
  2. Add the sugar to the cream cheese mixture on medium speed.
  3. Rotate until well blended.
  4. Insert the eggs one by one.
  5. Add a pinch of salt.
  6. Insert the whipping cream into the batter. Close the mixer.
  7. Cover inside mold using baking paper.
  8. Take 1/4 of the batter, add the brown colour and mix into the batter.
  9. 3/4 of the cake batter, add the pandan coconut emulco and 100 grams of Hawaiin coconut then mix well.
  10. Put the brown dough into the mold. Sprinkle with Hawaiin coconut. Then sprinkle with diced Melaka sugar.
  11. Then Add the green batter.
  12. Bake for 30 minutes at 180° Celsius.
  13. When cooked, decorate the top of the cake with the remaining Hawaiian coconut and finely chopped Malacca sugar.

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