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 Hidayah Sobri for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Best apam balik is the one with lots of crushed peanuts mixed with sugar and topped with lots of cream style corn. Best eaten directly after it’s been bought. One of the easiest tea time snack.” – Hidayah Sobri
This recipe is best with
Recipe Ingredient
- 50g Crushed Peanuts
- 50g Castor Sugar
- 10g Anchor Salted Butter
- 1/4 can Whole Kernel Corn - tossed
- 450g Anchor Cream Cheese - room temperature
- 140g Castor Sugar
- 220g Anchor Whipping Cream
- 3 nos Whole Large Egg
- 1/2tsp Vanilla Essence
- 1/4tsp Salt
Instructions
- Add 50g sugar and peanuts in a non stick pan
- Heat on low until sugar is almost dissolved
- Stir constantly until well combined
- Off heat, add in butter
- Fold well, until all covered with butter to prevent clumping
- Set aside to cool and the meantime, heat oven 220°
- Add cream cheese and sugar in a mixing bowl
- Using y-beater, beat the cream cheese until creamy
- Scrape sides
- Continue beating till well combined and fluffy
- Add in eggs and whipping cream
- Add in salt and vanilla essence
- Continue beating till you get a smooth batter
- Pour half the batter in a 7inch mould lined with baking paper
- Add in candied peanuts and whole kernel corns in between the batter
- Bake for 60min
- Let it cool before you chill it for 4 hours to set
- Best eaten cold with whipped cream and topped with cream-style corn
