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 Yeen San Long for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“The butterfly pea flower is also called ‘Bunga Telang’ in Malaysia. We use this flower for its blue colouring by extracting the natural colouring from the flower for the various Nyonya kuihs, such as Pulut Inti, Pulut Tai-tai and Nonya Chang, or even for our everyday rice. This flower inspires me, not only its colour, heritage and natural profile which make the butterfly pea flower fascinating, but also its apparent robust health benefits. Let’s make Dreamy Blue Butterfly Pea Burnt Cheesecake.” – Yeen San Long
Recipe Ingredient
- BUTTERFLY PEA FLOWER EXTRACT:
- 50 dried butterfly pea flowers
- 100 ml water
- BURNT CHEESECAKE:
- 226 grams Anchor cream cheese
- 1 cup Anchor whipping cream
- 100 grams castor sugar
- 2 large eggs
- 15 grams cake flour
- 1/2 teaspoon vanilla extract
- AGAR-AGAR MIXTURE:
- 800 ml water
- 10 grams agar-agar powder
- 100 grams sugar
Instructions
- Wash dried butterfly pea flowers and boil in water.
- After water has turned dark blue, switch off flame. Use a sieve to strain off the flowers and squeeze out the dark blue water.
- Preheat the oven to the 220 °C about 15 minutes.
- Line 6” round-shaped cake pan with 2 layers of parchment papers, leave about 2 inches above the tin.
- In a bowl, mix Anchor cream cheese and sugar until creamy and soft. Add in eggs, one at a time.
- Add in the Anchor whipping cream and vanilla extract. Mix until well-combined.
- Lastly, add in the cake flour and continue to stir until everything is well-mixed.
- Divide batter evenly among 4 bowls. Using the butterfly pea flower extract, tint batter in1 bowl light blue, 1 bowl medium blue and 1 bowl dark blue.
- Pour the batter (without adding the butterfly pea flower extract) into the cake pan first, then followed by the light blue batter, medium blue batter and dark blue batter.
- Drop the pan a few times onto a kitchen towel to coax any remaining bubbles out of the batter.
- Bake at pre-heated oven at 210°C for 30 minutes or till the crust turned brown.
- Let the cake cool at room temperature.
- Mix agar-agar powder with water, stir and cook until powder dissolved.
- Add in the sugar. Turn heat off and continue to stir until sugar dissolved.
- Slowly, add in the butterfly pea flower extract (to achieve the desired colour) and mix until well combined.
- Slowly pour 400ml of agar-agar mixture over the top of the burnt cheesecake, once it has cooled down, chill in the refrigerator. Serve the next day and enjoy!
