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 Aisyah Dahalan for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
This recipe is best with
Recipe Ingredient
- Ingredients for pandan burnt cheesecake:
- 250 gram anchor cream cheese
- 100 gram castor sugar
- 220 ml whipping cream
- 100 gram eggs
- 2 tablespoons all purpose flour
- 2 teaspoon pandan emulco
- Ingredients for tau foo fah:
- 3 gram agar agar powder
- 250 ml soy milk
- Ingredients for palm sugar syrup:
- 200 gram palm sugar (chopped)
- 3 tablespoon white sugar
- 1 pandan leaves
- 200 ml water
- 30 ml coconut milk
Instructions
- Preheat oven at 200°c
- Beat anchor cream cheese with castor sugar until sugar disolved
- Add eggs one by one and beat the ingredients
- Add whipping cream and pandan emulco and mix again
- Add all purpose flour and beat the ingredients until mixed well
- Pour batter into 5 inch prepared mould casing
- Baked at 200°c for 40 minutes
- Chill 4 for hours
- In a pot, pour soy milk and warm up on medium heat
- Add agar agar powder and mix well
- Turn off the heat when mixture comes to boil
- Put burnt cheesecake in 6 inch mould and pour tau foo fah mixture
- Wait untul tau foo fah cooled and set in chiller for 2 hours
- In a pot, add palm sugar, white sugar, water and pandan leave and warm up pn medium heat until all sugar disolved
- Add coconut milk and simmer until slightly thickened
- Syrup will become thicker once it cooled
- Ready to serve with tau foo fah pandan burnt cheesecake
Instruction for pandan burnt cheesecake:
Instruction for tau foo fah:
Instruction for palm sugar syrup: