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 Sonia Phang for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“When it comes to Malaysian dessert flavours, the popular pairing of pandan and Gula Melaka springs to mind. In this burnt cheesecake, I showcased these flavours with different textures. As you sink your teeth into this rich creamy cheesecake, you will taste chunks of chewy fragrant pandan dodol followed by a popping finish of chilled Gula Melaka spheres. Our local fruit, the starfruit is the cherry on top, or shall I say The Star of the cake!” – Sonia Phang
This recipe is best with
Recipe Ingredient
- Pandan dodol
- 1/4 cup sugar
- 110 g Gula Melaka, chopped
- 1/4 cup water
- 1 tsp pandan extract
- 1/2 cup glutinous rice flour
- 1/2 tbsp rice flour
- 200 ml coconut cream
- 1/4 cup water
- Burnt cheesecake
- 681 g cream cheese (room temperature)
- 150 g sugar
- 4 large eggs (room temperature)
- 23 g cake flour
- 9 g cornstarch
- 360 ml heavy cream (36-38% fat; room temperature)
- 23 ml lemon juice
- 1/8 tsp salt
- Gula Melaka spheres
- 3 cups vegetable oil
- 80 g Gula Melaka, chopped
- 375 ml water
- 2 tbsp clear gelatine powder
- Candied starfruit
- 1 starfruit
- 1 1/2 cups sugar
- 1 1/2 cups water
Instructions
- In a medium sized microwave-safe bowl, add sugar, Gula Melaka, water and pandan extract and cook in a microwave on "High" for 5 minutes.
- Whisk the mixture until sugar dissolves.
- Add glutinous rice flour, rice flour, coconut cream and water. Whisk until combined.
- Cook on "High" in the microwave at an interval of 3 minutes, stirring vigorously with a wooden spatula after every interval. Continue to cook and stir until mixture thickens and does not stick to fingers when touched, for about 30 minutes.
- Transfer dodol to an oiled cling wrap. Wrap up and let it cool at room temperature before transferring to the refrigerator to chill overnight. The next day, cut the pandan dodol into chunks and set aside in the refrigerator.
- Adapted from https://belachan2.blogspot.com/2009/04/pandan-dodol-homemade.html
- Preheat oven on convection mode at 230°C for 30 minutes.
- Line a 7-inch cake pan with 2 sheets of parchment paper, leaving at least a 5 cm overhang around all edges.
- In a medium-sized bowl, add cream cheese and press down to soften it. Add sugar and combine well until lump-free.
- In another bowl, crack an egg and whisk well.
- Gradually add the beaten egg into the batter and whisk until smooth before adding the next beaten egg. Scrap off the batter from the sides of the bowl and mix in to avoid lumps.
- Add lemon juice and combine.
- Sift in cake flour and corn starch gradually while stirring and blending.
- Add salt and blend. Gradually add heavy cream while stirring. Mix until combined.
- Stir in chunks of pandan dodol.
- Pour the batter into the prepared cake pan. Tap the pan on the countertop a few times to remove air bubbles.
- Bake at 230°C for 35-40 minutes until the top is dark amber, with the center still jiggly. If midway, the cake browns too quickly, loosely shield the top with a piece of foil - this will deflect some of the heat from the oven.
- Allow the cake to cool in the pan on a wire rack at room temperature for about 4 hours.
- Remove the cake from the pan and enjoy at room temperature for a gooey and creamy center. If a firmer texture is preferred, allow it to set in the refrigerator for at least 4 hours.
- Adapted from https://www.justonecookbook.com/basque-burnt-cheesecake/
- Cut the ends off the starfruit. Then, cut the starfruit into thin slices.
- In a saucepan, add sugar and water and bring to a boil. Boil until the sugar syrup reaches 112°C, about 10 minutes.
- Drop several starfruit slices into the sugar syrup and boil for another 20 minutes. Turn the heat down to ensure a steady boil at 112°C.
- Transfer the starfruit slices onto a wire rack to drain off the excess sugar syrup and allow to cool before transferring to the refrigerator until further use.
- Pour vegetable oil into a large, wide container.
- Transfer to a freezer until the oil reaches 0°C, about 30 minutes.
- In a saucepan over medium-high heat, add Gula Melaka and water.
- Add gelatine and whisk until it dissolves. Once the mixture boils, continue to whisk for 2 minutes or until slightly thickened.
- Remove the pan from the stove and allow it to cool to 37°C.
- Remove the oil from the freezer. Using a dropper, draw some of the Gula Melaka mixture and drop into the chilled oil at a height of 2-3 inches, at a different spot each time. Each droplet should sink to the bottom of the container.
- Swirl the spheres to make sure they do not stick together. When there are enough spheres, pour the oil and spheres through a fine strainer to collect the spheres.
- To rinse the spheres, place the strainer into a large bowl of ice water, moving it back and forth gently. Repeat the rinse.
- Gently spoon out the spheres and place it into a bowl of icy water in the refrigerator until further use.
- Adapted from https://www.laurievermillion.com/2017/10/pineapple-boba-molecular-gastronomy.html
- Garnish the pandan dodol burnt cheesecake with candied starfruit and serve with popping Gula Melaka spheres. Enjoy!
Microwave pandan dodol
Burnt cheesecake
Candied starfruit
Gula Melaka spheres
To serve:
