• Prep Time 90 minutes
  • Cook Time 60 minutes
  • Serving For 8-10 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 Jesmund Foo for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

Salted egg has always been a go-to flavour in the Malaysian Chinese cuisine. We pair it with chicken, fish and even long beans. Lately, it has even been added into popcorns, fish skins and other snacks. With their bright red-orange colour, it has a very pleasant visual appeal to the food we eat. Not to mention its briny, rich savouriness just adds that needed punch for any kind of food, even in a dessert! Serving it with a salty, easy, creamy, Salted Egg Yolk Curd also gives that perfect balance to a usually sweet, heavy Burnt Cheesecake, which you can finish in one sitting without feeling stuffed. To give this dish a little something to munch on, a classic Malaysian Chinese confectionary – Peanut Sesame Brittles are sprinkled on top for the crunch and flavourful nuttiness.” – Jesmund Foo

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Cheesecake Base:
  • 400g cream cheese, at room temperature
  • 120g caster sugar
  • 3 large eggs, at room temperature
  • 20g corn starch
  • 250ml whipping cream
  • 4 salted egg yolks
  • Salted Egg Yolk Curd:
  • 2 whole eggs
  • 1 egg yolk
  • 50g caster sugar
  • 50ml milk
  • 2 salted egg yolk
  • pinch of salt
  • 30g butter, cold and cubed
  • Peanut Sesame Brittles:
  • 50g white sesame
  • 5g black sesame, optional
  • 125g peanut, skinless
  • 120g caster sugar
  • 30g water
  • pinch of salt


    Cheesecake Base:
  1. Preheat oven at 200°C.
  2. Bake the 4 salted egg yolks for about 8-10 minutes. Let it cool down.
  3. Line a 6-inch round tin with parchment paper.
  4. Beat the room temperature cream cheese until smooth.
  5. Add sugar to cream cheese and whisk until fully combined
  6. Add eggs, one at a time and whisk until well mixed.
  7. In a separate bowl, add cornstarch with 50 ml of whipping cream and hand whisk until no visible lumps, then add remaining whipping cream and whisk again until smooth.
  8. Add whipping cream and cornstarch mixture into the cheese mix, whisk until well mixed.
  9. Using a fork, press down to the baked salted egg yolks until crumbly. You may leave a few bigger chunks for better visual appeal.
  10. Fold crumbled salted egg yolks into the wet mix.
  11. Transfer wet mix into the lined tin.
  12. Bake at 200°C (fan) for at least 30 minutes. Less if you want it gooey, more if you want more caramelised colour and taste. It should rise over the top of the tin but will not leak.
  13. Cool and chill overnight, or at least 8 hours in the fridge.
  14. Salted Egg Yolk Curd:
  15. Bake the 4 salted egg yolks for about 8-10 minutes. Let it cool down.
  16. Again, using a fork, press down to the baked salted egg yolks until crumbly. You may leave a few bigger chunks for better visual appeal. Set aside
  17. In a saucepan, mix whole eggs, egg yolk, salt and sugar .
  18. Add milk and crumbled salted egg yolk and whisk until well combined.
  19. Using medium-low heat, cook the mixture while constantly whisking/stirring it with a spoon.
  20. It will slowly thicken as it cooks, do not stop stirring. When you run a finger across the back of the spoon, the curd should stay separate. That is when you know it is done.
  21. Stir in cold butter and mix until smooth. Let it cool and you can keep it in the fridge for a week.
  22. Peanut Sesame Brittles:
  23. Toast peanut and sesame in a frying pan, over medium heat, until brown and fragrant. You may go longer for darker colour and richer flavours. Add salt and set aside.
  24. Add sugar and water into the frying pan, stir well.
  25. Over a medium heat, cook and caramelise the sugar, usually about 5-8 minutes. It should start bubbling.
  26. Prepare a small bowl of water at the side. When the sugar turns amber-red colour, use a spoon and scoop a drop of the sugar and let it drip into the bowl of water.
  27. Carefully, use your hand and take out the caramelised sugar. If it is hard and will not bend when you press it between the fingers, it has reached the "hard crack" stage, this gives the crunch. By this time, the syrup should not bubble as much.
  28. Turn off the heat.
  29. Add in the peanut sesame mixture and stir until well distributed.
  30. Carefully, pour mixture out onto a parchment paper and spread it out evenly with a spoon or spatula.
  31. While it is still warm, use another sheet of parchment paper, lay on top of the mixture and carefully press it down to flatten it.
  32. While it is still warm and not completely cool. Cut them into half an inch wide strips.
  33. To Serve:
  34. Cut a slice of the chilled burnt cheesecake.
  35. Scoop 1 or 2 teaspoon of the salted egg curd onto the slice.
  36. Roughly chop the peanut brittles and sprinkle on top of the curd for the extra crunch.
  37. Garnish with some mint or edible flowers and serve immediately.

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