• Prep Time 20 minutes
  • Cook Time 70 minutes
  • Serving For 6 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 Rabaatul Adawiah Bt Sulaiman for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 450g Anchor Cream Cheese
  • 110g Castor Sugar
  • 4 eggs
  • 200ml Anchor Whipping Cream
  • 1 teaspoon Pandan Emulco
  • Green Food Coloring
  • 30g All Purpose Flour, sifted
  • For pandan gula melaka paste
  • 1/3 cup of water
  • 40g Gula Melaka
  • 1 tablespoon corn flour


  1. Beat Anchor Cream Cheese with castor sugar using hand mixer at medium speed, scrapping down sides of bowl.
  2. Add eggs, one at a time and scrape down sides of mixing bowl again to make sure no lumps remain.
  3. Reduce the mixer speed from medium to low and add Anchor Whiping Cream, Pandan emulco and green food coloring
  4. Beat until batter is very smooth
  5. Then, add sifted all purpose flour at low speed until everything well combine and turn off the mixer
  6. Pour the batter inside 7 inch cake pan,lining with parchment paper.
  7. Bake about 60-70 minutes until the top of the cheesecake turn golden brown.
  8. Let it cool to room temperature
  9. Preparing for the pandan gula melaka paste
  10. Heat water to boil with Gula Melaka and pandan leaf for the aroma.
  11. Add corn flour and stir until all combine.
  12. Put a drizzle of pandan gula Melaka paste on top of cheesecake before serving

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