• Prep Time 50 minutes
  • Cook Time -
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Biscuit Base:
  • 150g digestive biscuit
  • 60g Anchor Unsalted Butter (melted)
  • Pandan Juice:
  • 30g pandan leaf, cut into smaller pieces
  • 80ml water
  • Cheesecake Filling:
  • 250g Anchor Cream Cheese
  • 250g Fernleaf Plain Yogurt
  • 300ml Anchor UHT Whipping Cream
  • 120g icing sugar
  • 100ml warm water
  • 15g gelatine powder
  • Gula Melaka Jelly
  • 200g concentrated Gula Melaka
  • 200ml water
  • 1 pandan leaf (knotted)
  • 10g gelatine powder
  • 80ml warm water
  • ½ cup desiccated coconut for topping


  1. Thaw Anchor Cream Cheese at room temperature for at least 30min.
  2. To make the Biscuit Base:
  3. Line the base of a 7inch springform pan with baking paper.
  4. Crush the digestive biscuits into fine crumbs. Transfer into a bowl and stir in melted butter. Pour the biscuit mixture into the springform pan and press firmly into the base. Chill in the refrigerator until ready to use.
  5. To make the Pandan Juice:
  6. In a blender, blend pandan leaves with water. Strain for pandan juice and set aside.
  7. To make the Cheesecake Filling:
  8. In a bowl, mix warm water with gelatine powder. Let it rest for 5 minutes and microwave for 30 seconds or until gelatine has melted.
  9. In a mixing bowl, add whipping cream, cream cheese, yogurt and icing sugar. Blend on low with a hand mixer or stand mixer. Add pandan juice and continue to blend until smooth.
  10. Add melted gelatine into the cheesecake mixture and mix well.
  11. Strain the mixture into the pan on top of the biscuit base. Smoothen the surface to an even layer and refrigerate for at least 3 hours.
  12. To make the Gula Melaka Jelly:
  13. In a pot, combine the concentrated gula melaka with water. Add the knotted pandan leaf. Bring the syrup to a boil and remove from heat to cool.
  14. In a bowl, mix warm water with gelatine powder. Let it rest for 5 minutes and microwave for 15 seconds or until gelatine has melted.
  15. Add the melted gelatine into the cooled gula melaka syrup.
  16. Strain the gula melaka syrup into the pan on top of the cheesecake layer. Return the cheesecake to the refrigerator and chill for another 4 hours until the cheesecake is set.
  17. Unmold and serve the cheesecake topped with desiccated coconut.

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2 thoughts on “Pandan Gula Melaka Cheesecake”

  1. Sheela - September 18, 2020 at 4:57 pm

    Is the 200g concentrated gula melaka in your recepi here in liquid or solid form?

    • Kuali Cares - September 21, 2020 at 8:40 am

      Hi Sheela, it’s in liquid form – Happy Baking!


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