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 Artsy Ocean for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Inspired by one of the most popular Malaysian shaved ice dessert or called ABC dessert. This dessert is normally served with variety of toppings and resulting an amazing and refreshing taste. For this, ABC-inspired burnt cheesecake, beside the main ingredients which are Anchor cream cheese and whipping cream, the ABC-mix ingredients used are cendol, gula melaka (palm sugar) coconut extract, condensed milk, evaporated milk, red kidney beams and corns.” – Artsy Ocean
Recipe Ingredient
- For the cake
- 5” inch size baking pan
- Unsalted butter (for pan) or baking spray for the baking pan
- 250g Anchor Cream Cheese, room temperature
- 50g Gula Melaka (granulated)
- 1 Medium egg
- 20g Condensed Milk
- 20g Evaporated Milk
- 20g Coconut extract
- 110g whipping cream
- 1 tsp All-Purpose flour
- 20-30g kernel corn**
- 20-30g cendol
- 20-30g red kidney bean*
- Note: **you can use creamy corn as substitute to kernel corn *you can use softened red beans as substitute to red kidney bean *you can use 20g for little amount of the ingredients or 30g if you would like to get more every bites from the cheesecake
- For the topping (Optional)
- 1tbsp kernel corn
- 1tbsp cendol
- 1tbsp red kidney bean
- 1tbsp condensed milk
- 2 tsp Corn starch
- 20g gula melaka
- 2tsp water
- 2tsp corn starch
Instructions
- Place a rack in middle of oven; preheat to 200°C. Use butter or baking spray to coat the baking pan, then line it with parchment paper (leave the parchment paper around 2" above top of the pan on all sides). Press the parchment paper to all sides of the pan to get a neat crease.
- Beat the room temperature, Anchor cream cheese and sugar (gula melaka) in your mixing bowl. You can use stand or hand mixer on medium-high speed. Scrape down sides of the bowl and beat again until smooth and no lumps remain and sugar has dissolved.
- Add the egg and beat it for 15 seconds or until the egg is incorporated in the mixture. Scrape down sides of bowl, then reduce mixer speed to medium-low.
- Add the evaporated milk, condensed milk, coconut extract, whipping cream and all-purpose flour and beat all until combined, about 30 seconds. Scrape the sides and mix for another 15 seconds or until all well combined.
- Scrape the sides and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds or until well combined. Use a fine mesh strainer and pour over the mixture to the baking pan to get a smooth texture.
- Strain the ingredients; kernel corn, cendol and red kidney bean. Slowly, mix in the ingredients.
- Put in the baking pan in the pre-heated oven and bake the burnt cheesecake until deeply golden brown on top and still very jiggly, around 20-25 minutes* (depending on oven type). Let cool and fridge it overnight.
- Strain away the water from the kernel corns, cendol and red kidney beans and put in a pot at low-medium heat and mix in condensed milk.
- Add corn starch to thicken the mixture.
- Let it cool or store in the fridge to be used later.
- Heat the gula melaka with water and add corn starch until it is slightly thicken.
- Take out the cheese cake from the baking pan and carefully peel off the parchment papers.
- Put the ABC-mixture on top.
- Finish it with drizzles of gula melaka syrup.
- Dip knife into hot water, wipe it and cut a slice
