• Prep Time 40 minutes
  • Cook Time 60 minutes
  • Serving For 6 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 Reena Ram for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Cheesecake batter
  • 340g Anchor Cream Cheese
  • 120g Castor sugar
  • 10g Soft Flour
  • 10ml Vanilla Essence
  • 270g Anchor Whipping Cream
  • 3 nos eggs
  • 20ml Pandan Essence
  • 30ml Pandan Flavour
  • 40g Peanut Butter
  • 20g Crushed Peanuts
  • Muar chee dough
  • 60g Glutinous Rice Flour
  • 5ml Pandan Essence
  • 5ml Pandan Flavour
  • 10g Icing Sugar
  • 5ml Vegetable Oil
  • 88ml water
  • Coating
  • 30g Peanut Powder
  • 15g Castor Sugar


  1. Cream the cream cheese until it is soft using a paddle attachment. Beat at medium speed.
  2. Sift flour into the cream cheese and add castor sugar. Add in vanilla after mixture is smooth.
  3. Reduce to slow speed and add eggs one by one into cream cheese mixture until well combined.
  4. Measure half of the whipping cream amount and add essence plus flavouring then pour in half of cheesecake mixture.
  5. In a separate bowl, mix the other half of the cream with peanut butter and combine with remaining cheesecake batter.
  6. Line a 6-inch baking tin and slowly pour the two flavoured mixture. Add crushed peanuts inside and tap a few times.
  7. Preheat oven at 200 Degree Celsius and bake for 28 minutes.
  8. After baking let it cool down and chill overnight before cutting.
  9. For the topping, combine all ingredients for Muar Chee dough in a non-stick pan.
  10. Cook on low heat until a ball of translucent sticky dough is formed.
  11. Cut small pieces and coat them with peanut powder and castor sugar.
  12. Drizzle peanut butter and add muar chee on the top.

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