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 Nur Aini Taib for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“BURNT CHEESECAKE: LET’S MAKE IT MALAYSIAN-LAH! Selected the most popular Malaysian dessert that is cendol as my flavour of burnt cheese cake it will be the amazing!!! The main ingredient is Anchor cream cheese and others is corn, coconut milk, red bean, cendol and gula melaka…. Let try my recipe of Classic Cendol Burnt Cheesecake.” – Nur Aini Taib
Recipe Ingredient
- 280 gram Cream Cheese Anchor
- 60 gram Gula Halus
- 20 gram Tepung kek
- 2 biji telur
- 1 sudu makan lemon juice
- 1 sudu teh esen vanilla
- 75 gram whipping cream Anchor
- 75 gram santan
- 50 gram kacang merah
- 20 gram gula melaka
- 100 gram Jagung dalam tin
- 100 gram Cendol
- 1 sudu makan perisa pandan
- Sedikit pewarna kuning, hijau dan coklat
Instructions
- Pukulkan cream cheese dan gula sehingga adunan lembut.
- Masukkan telur satu persatu kemudian masukkan tepung kek.
- Kemudian masukkan esen vanila dan lemon juice.
- Akhir sekali masukkan santan dan whipping cream anchor.
- Bahagikan adunan kepada 4 bahagian;
- Adunan pertama masukkan pewarna coklat, gula melaka dan kacang merah.
- Adunan kedua masukkan pewarna kuning dan jagung.
- Adunan ketiga masukkan pewarna hijau dan perisa pandan.
- Adunan terakhir masukkan cendol.
- Gunakan loyang berukuran 6 inci
- Alaskan loyang dengan baking paper.
- Masukkan adunan pertama diikuti adunan kedua dan seterusnya ke dalam loyang.
- Set suhu oven pada suhu 200°c dan bakar selama 40-45 minit.
- Setelah siap dibakar simpan cake didalam peti dahulu selama lebih kurang 5-6 jam @ selama sehari dahulu sebelum dipotong.
