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 Dapur Anok Pokmat for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
This recipe is best with
Recipe Ingredient
- Cheese Batter :
- 300gm Anchor Cream Cheese | Soft room temperature
- 2 Large Eggs
- 20gm Corn Starch
- 1 teaspoon Vanilla Essence
- Top Layer :
- 180gm Sweet Corn Cream Style
- 50gm Condensed Milk
- 20gm Anchor Whipping Cream
- 10gm Icing Sugar
- 1 Egg Yolk
- Bottom Layer :
- 15gm Cocoa Powder
- 60gm Milo
- 50gm Condensed Milk
- 10gm Anchor Salted Butter | Soft & room temperature
- 60gm Boiling Hot Water
- 300gm Marie Biscuits | Break into smaller pieces
Instructions
- Prepare an 8-inch round cake pan by lining it with parchment paper . Set aside.
- In a large mixing bowl, combine ingredients (A) and whisk until homogeneous.
- Pour 150gm of the cheese batter into a separate bowl . Combine the batter with Ingredients (B) and mix well. Set aside.
- In another bowl combine milo & cocoa powder .Mix well . Add condensed milk, boiling hot water , butter and mix again. Add the mixture into the remaining cheese batter. Mix well.
- Fold in the biscuits until well combined . Pour the batter into the cake pan and pack it down.
- Pop it into the freezer for 10 minutes to set.
- Remove the cake pan from the freezer and pour in the top layer . Smooth it out.
- Preheat air fryer at 180 degree Celsius for 3 minutes . Bake the cake for 25 minutes . Reduce the temperature to 160 degree Celsius bake another 10 minutes.
- Let the cake cool completely and chill overnight before serving.
