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 Ang Xu Wei for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
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Recipe Ingredient
- Pengat pisang cheesecake batter (top layer)
- Cream cheese 250g
- Castor sugar 30g
- Egg 150g
- Pengat pisang puree 170g
- Whipping cream 150g
- Coconut extract 2 drops
- Pengat pisang filing 100g
- Pandan leaf 2 leaves
- Pandan cheesecake batter (botton layer)
- Cream cheese 50g
- Castor sugar 6g
- Egg 30g
- Whipping cream 50g
- Pandan extract 1 drop
- Pengat pisang filling
- Coconut milk 150g
- Water 100g
- Banana 80g
- Sago 50g
- Toppings
- Fresh banana (slice) 4pcs
- Pengat pisang filling sago 3pcs
- Desicated coconut 0.5g
- Pandan leaf 2 pcs
Instructions
- wash sago first then pour water , coconut milk into pot and add pandan leaf slow heat cook until boil.
- then add sago cook until half cook can put banana slice cook the taste come out and a banana litter bit soft.
- sieve and separate into pengat pisang puree and filling prepare to use .for cheese cake
- some balance pengat pisang filiing can set at half round mould for cheese cake topping decoration.
- Beat cream cheese until it is softened,add sugar until smooth and no lumps with a mixer in a medium speed,then add in pandan exyract.
- Turn the mixer into low speed and slowly add in eggs and beat until it is incorporated.
- pour whipping into cream cheese batter mix well the batter
- Prepare a 5 inch cake mould and lay a layer baking paper.
- Pour in the cheesecake batter and freeze it until freezing
- Beat cream cheese until it is softened,then add sugar beat until smooth and no lumps with a mixer in a medium speed.
- Add in coconut extract into the mixture.
- Turn the mixer into low speed and slowly add in eggs and beat until it is incorporated.
- mix well whipping cream and pengat pisang puree in one bowl
- Then add in the cream cheese batter fold until combined
- Pour the mixture into mould as the top layer.
- Preheat the oven, 210 °C and bake for 30 minutes.
- Once baked, let it cool down and chill overnight before serving.
- Deco with banana slice,sago ,desicated coconut and pandan leaf
Pengat pisang puree
Pandan cheesecake batter (botton layer)
Pengat pisang cheesecake batter (top layer)
