• Prep Time 30 minutes
  • Cook Time 70 minutes
  • Serving For 4 people
  • Difficulty Hard

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 Amal Najiha for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.

“Malaysian twist on a basque burnt cheesecake. We add a rare ingredient, peanut as cake base to give a crunchy and nutty flavour.  Pandan jelly layer and we fly the famous sweet dessert from Kelantan, jala emas and tahi itik onto the cake top!     p/s: for red bean lovers, there is a suprise for you in the middle part 🙊” – Amal Najiha

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • For Burnt Cream cheese
  • 210 g Anchor cream cheese
  • 90 g whipping cream
  • 1 tsp vanilla essence
  • 1/2 tsp lemon juice
  • 3 eggs
  • 25 g flour
  • 70 g castor sugar
  • 10 g santan
  • For the base
  • 40 g roasted peanuts (roughly crushed)
  • 45 g peanut butter
  • Red bean layer*
  • 100 g Red bean paste
  • 60 g sugar
  • red food colouring
  • 5 g agar agar 
  • 75 ml water
  • Gula Melaka cream cheese frosting
  • 50 g Cream cheese 
  • 100 mI Gula melaka Syrup
  • 5 g Agar - agar
  • 100 g non-diary whipping cream
  • Pandan jelly layer*
  • 200 ml pandan juice
  • 70 g of sugar
  • green food colouring
  • 4 g agar agar
  • Jala emas*
  • 3 egg yolks
  • 250 g sugar
  • 500 ml water
  • 1/4 tsp cornflour
  • 2 pandan leaves
  • Tahi itik
  • 3 egg whites
  • 50 g flour
  • 90 g sugar
  • 2 cloves
  • 2 pandan leaves (knotted)


  1. Preheat the oven to 200 degree celcius.
  2. Line a 4 inch round cake pan with baking paper and fold the side neatly.
  3. Place cream cheese in the mixer bowl and beat until smooth for 2 minutes.
  4. Add sugar and beat until it dissolved
  5. Then add in eggs one by one.
  6. Add whipping cream, santan, vanilla essence, flour and beat for only a few seconds or till incorporated.
  7. For the first layer
  8. In a separated mixing bowl, pour 1/4 cheesecake batter.
  9. Add roasted peanut and peanut butter and mix well.
  10. Pour in the remaining cheesecake batter gently into the baking pan with the first layer.
  11. Bake for 50 minutes or till dark brown with no fan force.
  12. Remove and let it cool before adding red bean layer
  13. Red bean layer
  14. In a boiling pan, add in water and agar agar wait until agar agar dissolved
  15. Add in sugar and red bean and wait until the mixture is thickened.
  16. Pour in the mixture on the cheesecake ensuring it covers the sunken center of the cake.
  17. Gula Melaka Cream cheese frosting
  18. Melt agar agar in a double boiler.
  19. Beat cream cheese with the gula Melaka Syrup and hot agar agar until creamy.
  20. Fold in whipped non-diary whipping cream mix till thick and well incorporated.
  21. By using cake spatula, layer the frosting gently on top of the red bean layer.
  22. Pandan jelly layer
  23. In a boiling pan, add in water and agar agar wait until agar agar dissolved
  24. Add in sugar, pandan juice and drop of green food colouring and wait until the mixture is thickened.
  25. Pour in the mixture on the chilled cheesecake ensuring it is not too warm or too cold.
  26. Decorations - Jala emas
  27. Add in water, pandan leaves and sugar in a boiling pan. Wait until the water is boiling hot with lots of bubbles forming.
  28. Mix the egg yolks and transfer into a piping beg.
  29. Pipe the egg yolks circularly on the sweetened boiling water.
  30. Wait for 2-3 minutes and gently remove with chopstick.
  31. Decorations - Tahi itik
  32. In a mixing bowl, add the egg whites, flour, sugar and mix well untill the sugar is dissolved. then transfer into a small saucepan.
  33. Add pandan leaves and cloves then cook over medium heat, stir the mixture and wait until it forms custard-like texture.
  34. Remove from the saucepan and wait for a few minutes until it cold down a little bit. Then shape it to however you like.

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