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 Wei Min Foo for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Bubur Chacha Inspired Burnt Cheesecake Recipe of 2 x 4 inch, (Recipe for Two Personal sized burnt basque cheesecake!) Planning to make a burnt cheesecake? Let’s make it Malaysian-lah! Malaysia is rich in historical and cultural value, this Bubur Chacha inspired cheesecake is rich in both flavor and texture, like our Malaysian culture, we promise! Beyond the classic burnt cheesecake, this bubur chacha cheesecake is slightly more flavorful. It is sandwiched between smashed sweet potato and a layer of coconut milk – taro whipped cream, top with dried shredded coconut & sweet potato pudding. Without overpowering the taste of the original cream cheese, which is not too heavy and creamy, bubur chacha ingredients are added to compliment the basic, making the cheese cake extra rich but never too thick with the combination of different taste and texture. In slices, it is also visually pleasing to see a color gradient made by the following layers: Base: Smashed Sweet Potato Core: Burnt Cheese Cake Frosting: Coconut milk Taro whipped cream Topping: Dried shredded coconut and Sweet Potato Pudding When the classic burnt cheese cake is already good, it requires just a little more effort to make it Malaysian-lah-amazing! Try your creativity and share the fun around, cheers!” – Wei Min Foo
Recipe Ingredient
- A: Base - Smashed Sweet Potato (Purple)
- Purple sweet potato 200g
- Sugar 20g
- Anchor Whipping Cream 50g
- Coconut Milk 10g
- B: Base - Smashed Sweet Potato (Orange)
- Orange sweet potato 200g
- Sugar 20g
- Anchor Whipping Cream 50g
- Coconut Milk 10g
- C: Core – Burnt Cheesecake
- Cream cheese 320g
- Whipping cream 160g
- Eggs 2 pcs
- Egg Yolk 1 pcs
- Sugar 40g
- Corn Starch 12g
- Salt 1 pinch
- D: Topping – Pudding
- Smashed Orange Sweet Potato 20g
- Coconut Milk 60g
- Sugar 8g
- Gelatin 5g
- E: Frosting – Coconut Milk Taro Whipped Cream
- Smashed Taro 20g
- Smashed Purple Sweet Potato 10g
- Sugar 8g
- Anchor Whipping Cream 180g
- Coconut Milk 20g
- Anchor Cream Cheese 30g
Instructions
- Steam Sweet Potato.
- Mix all ingredients, blend and mix well with food processor.
- Keep 10g of smashed sweet potato for frosting.
- Press remaining into the bottom of the 4 inch moulds with parchment baking paper.
- Steam Sweet Potato
- Mix all ingredients, blend and mix well with food processor
- Keep 20g of smashed sweet potato for pudding
- Press remaining on top of purple smashed sweet potato
- Preheat oven at 220 C. (Temperature vary for every oven)
- Thaw Anchor cream cheese for 20 minutes to soften, mix with caster sugar until smooth and creamy.
- Slowly add in eggs (1 by 1) and whipping cream, mix at slow speed till combine.
- Sieve in corn starch, mix well
- Sieve through the cheese cake batter (for smooth and silky texture) into the two 4 inch cake moulds with smashed sweet potato base
- Bake at 220 C for 20 mins. (Golden brown top and jiggly center)
- Let cool before assembling/ serving!
- Soak gelatine sheet until soften, squeeze to get rid of excess water.
- In a small saucepan, add in smashed potato, coconut milk and sugar, heat up to 40C.
- Remove milk mixture from heat, add in gelatine until it is completely dissolved.
- Pour into a mould, chill in fridge for 4 hours.
- Pour all ingredient into bowl with ice bath, whip from low to high speed until medium to stiff peaks form.
- Spread the cream from the top of the burnt cheese to the side.
- Sprinkle dried shredded coconut
- Cut the pudding and assemble.
- Ready to serve!
