• Prep Time 60 minutes
  • Cook Time 70 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 Mai Sarah for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Burnt Cheesecake:
  • 500gm Anchor Cream Cheese
  • 100 gm Caster sugar
  • 240gm Anchor Whipping Cream
  • 3 eggs Gred A
  • 18gm Flour
  • 40gm Palm sugar (coarsely)
  • 1 tsp Pandan emulco
  • 20 gram coconut shred (decoration)
  • Gula Melaka Topping:
  • 1/4 cup coconut milk
  • 1/4 cup water
  • 100g coconut sugar
  • 1 piece pandan's leaf
  • a pinch of salt


    Preparation for Gula Melaka Topping:
  1. Open the gas stove.
  2. Boil 1/4 water with 100gm palm sugar in a pot.
  3. After that, put a piece pandan's leaf.
  4. Put 1/4 cup of coconut milk (keep stirring).
  5. 2 tablespoons of corn flour mixture (to concentrated) .
  6. Add a pinch of salt to taste.
  7. Off the stove gas.
  8. Transfer bottle and store in the fridge.
  9. Preparation for Pandan Burnt Cheesecake:
  10. Preheat Oven 200'c (5 minutes).
  11. Leave Anchor Cream Cheese about 30 minutes in room temperature to soften.
  12. Using hand mixer beat cream cheese with caster sugar until creamy and smooth about 5 minutes.
  13. And add eggs one at a time, beating each egg 10 second before adding the next. (Scrape down sides of bowl).
  14. Add Anchor Whipping cream, continue beat slowly. (Scrape down sides of bowl).
  15. Put 3 drop Pandan emulco. Mix them.
  16. Turn off mixer and sift flour evenly over cream cheese mixture using a fine-mesh sieve. Also put the coarsely sugar palm.
  17. Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top. (60 minutes 200'c)
  18. Cover and refrigerator for 3 hour. (Best taste chill overnight)
  19. Decorate with coconut sherd and "gula melaka" sauce on the top.

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