• Prep Time 50 minutes
  • Cook Time 35 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 Kak Wan for “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 350 gm Anchor Cream Cheese
  • 60 ml Condensed Milk
  • 1 Tablespoon Rose Syrup
  • 50 ml Anchor UHT Whipping Cream
  • 100 ml thick Coconut Milk
  • 2 large Eggs
  • 1 tablespoon Corn Starch
  • Red Bean:
  • 5 cups water
  • 1/3 cup red bean
  • 1/2 cup Sugar Syrup
  • 1 teaspoon Rose Syrup
  • Decoration:
  • 1/2 cup Hawaian Coconut Flakes
  • 1 cup Non Dairy Whipping Cream - Beat until soft peak


    Prepare the Red Bean:
  1. Soak Red Bean overnight.
  2. Bring water and red bean to boil until soft and tender.
  3. Drain and mixed with sugar syrup and rose syrup.
  4. Let sit for 10 minutes to let the red bean sweeten.
  5. Divide by two portion, one portion for cheesecake.
  6. Keep one portion for serving.
  7. Instructions for Cheese Cake:
  8. Take 1 portion of red bean and blend with coconut milk until smooth.
  9. Preheat oven at 210 C
  10. Thaw Anchor cream cheese for at least 30 minutes to soften.
  11. Beat cream cheese until creamy and smooth (no lumps).
  12. Add condensed milk, rose syrup and blended red bean. Mixed well.
  13. Slowly mix in eggs, followed by whipping cream and lastly, corn starch.
  14. Turn to very slow speed and mix until the batter become smooth.
  15. Strain the mixture and pour into 5 inch round cake mould (lined with parchment paper). Bake at 200 C for 35 minutes.
  16. Keep in chiller overnight. Unmould and covered with beat whipping cream and coconut flakes.
  17. Serve chill with red bean and sugar syrup.

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