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 Siti Hajar for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“I’m trying to compliment few elements to match in terms of texture, nice balance between the bitterness and the creamy sweetness of the Burnt Cheesecake. I ended up pairing with one of the classic, which is Bingka Pandan as it is a bit firmer, the bold richness from the coconut milk, and of course the vibrant colour from the pandan leaves. So I present to you Two Tone Bingka Pandan Burnt Cheesecake.” – Siti Hajar
Recipe Ingredient
- Ingredients for Burnt Cheesecake
- 250gm Anchor cream cheese, room temperature
- 120ml Anchor whipping cream, room temperature
- 90gm caster sugar
- 3 whole eggs, room temperature
- 15gm cake flour
- 1/2 teaspoon essence of vanilla
- Ingredients for Bingka Pandan
- 4 pandan leaves, cleaned and cut to small pieces
- 250ml tepid water
- 200gm white flour, sifted
- 400ml coconut milk
- 3 whole eggs, room temperature
- 5gm fine salt
- 30gm margarine
- Few drops of green colouring
- Sesame seeds, toasted
Instructions
- Preheat oven (top and bottom heat) at 200 degrees
- Place parchment paper in the round baking pan
- Blend pandan leaves with water until fine, pass through a sieve. Place the mixture back to the blender Nd add few drops of green colouring
- Add flour, sugar, coconut milk, eggs, salt, margarine into the blender, and blend until mix
- Pour the mixture to the baking pan, add sesame seeds on top
- Bake for 20 minutes
- Leave to cool
- For the cheesecake, beat the cream cheese and sugar together until smooth
- Add eggs one at a time
- Slowly add whipping cream while whisking the mixture
- Add cake flour
- Add vanilla essence
- Switch the oven to top heat only at 230 degrees
- Slowly pour the cheesecake mixture onto the Bingka Pandan.
- Bake for another 20 minutes.
- Once baked, let it cool to room temperature, and put in the fridge overnight
