• Prep Time 30 minutes
  • Cook Time 30 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 Jo Li for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“Eating on a leaf is a novelty much loved by Malaysians and just as much by foreign travellers and expatriates in Malaysia. The banana leaves will give out a nice banana leaf aroma to the dessert. Let tradition to keep up & try my recipe of sweet potato with banana leaf burnt cheesecake.” – Jo Li

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 250gm Anchor cream cheese, softened at room temperature
  • 40g sugar
  • 2 room temperature large eggs
  • 70ml Anchor whipping cream
  • 3g corn starch
  • 150g purple sweet potato puree


  1. The purple sweet potato mash in the recipe can be cooked in water, peeled, blend with blender and set aside.
  2. Wrap 6 inch pan with banana leaf.
  3. Mix the cream cheese and sugar together and beat until batter is very smooth.
  4. Slowly add eggs one by one to mixture and mix well to the cream cheese mixture.
  5. Mix the whipping cream, corn starch and sweet potato puree together and stir well.
  6. Pour mixture into pan.
  7. Preheat the oven to 210c (lower middle rack) and bake for 30 minutes or bake cheesecake until deeply golden brown on top.
  8. Refrigerate for at least 4 hours and serve.

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