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 Chien Hooi for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Pandan Gula Melaka flavour is famous in Malaysia, every combination with pandan is superb. In Malaysia, we can easily find pandan in our housing area (My nenek plants pandan in our garden too!). Pandan Gula Melaka with Swiss Meringue Buttercream is a perfect match; with a hint of Teh Tarik, it instantly brought me back to Malaysian kopitiams that I haven’t visited for a long time! Share this Malaysian flavoured happiness with your loved ones!” – Chien Hooi
Recipe Ingredient
- Ingredient A: Cookie Crust
- 50g Digestive Biscuit, Crushed
- 20g Butter, Melted
- 1tsp Gula Melaka Essence
- Ingredient B: Cheese Mixture
- 135g Cream Cheese, Room Temperature
- 20g Caster Sugar
- 35g Whipping Cream
- 25g Coconut Milk
- 1nos Egg, Room Temperature
- 5g All Purpose Flour
- 2tbsp Fresh Pandan Extract
- 1tsp Pandan Flavouring
- Ingredient C: Pandan Extract
- 9pcs Pandan Leaf
- 70ml Water
- Ingredient D: Teh Tarik Swiss Meringue Buttercream
- 8g Lipton Tea Bag
- 15g Sugar (A)
- 90g Milk, Room Temperature
- 75g Whipping Cream, Room Temperature
- 2g Unsalted Butter, Room Temperature
- 50g Egg White, Room Temperature
- 100g Sugar (B)
- 150g Unsalted Butter, Room Temperature
- Ingredient E: Gula Melaka Sauce
- 150g Gula Melaka
- 50g Sugar
- 60ml Water
- 50ml Coconut Cream
Instructions
- Crush the digestive biscuit.
- Add in melted butter and gula melaka essence.
- Prepare a 4 inch cake mould.
- Put in baking paper.
- Put the cookie crust into the cake mould, then press it at the bottom of then pan.
- Bake 180°C, 5min. Then chill it.
- Soften the cream cheese and sugar together.
- Add in whipping cream, whisk until combine.
- Slowly add in egg, whisk each time until fully combined.
- Add in coconut milk and all purpose flour
- Sift the mixture and divide them into two bowls
- Add in pandan extract and pandan flavouring into one of the bowls.
- Blend pandan leaves with water together
- Sift it, keep the juice for later.
- Heat lipton tea bag with sugar(a), water and whipping cream until the mixture boils.
- Sift the mixture and cook until it becomes thick. Keep stirring to avoid burn.
- Add unsalted butter into the mixture, then chill it.
- Prepare a pot with hot water for heat bath.
- Put egg white and sugar(b) into a big bowl.
- Stir the mixture well.
- Then stir on top of the hot water.
- When the temperature reaches 71°C, take it off from the hot water.
- Keep whisking until it becomes white and smooth.
- Add in unsalted butter, keep whisking until medium peaks are formed.
- Add the teh tarik sauce that we did into the cream.
- Cook gula melaka, sugar and water in a pot, heat with medium high heat.
- When the mixture becomes slightly thick, add coconut cream, then keep stirring.
- Preheat the oven at 180°C.
- Prepare Ingredient A.
- Add pandan cheese mixture into the mould, then bake at 220°C, 10 min.
- Slowly pour original cheese mixture into the mould, then bake at 220°C, 20min.
- When it is baked, chill the burnt cheesecake for 3 hours and above.
- Top teh tarik swiss meringue buttercream on top of the burnt cheesecake.
- Drizzle gula melaka sauce on top of the teh tarik swiss meringue buttercream.
