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 Nursyuhada Zabidi for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“A re-imagined French twist on the celebrated Malaysian classic; Crispy Thin Apam Balik, guided by the love for loaded sweet “fillings” of diplomat corn cream and small chunks of peanuts nougatine with pieces of feulletine for the “crispy edges”. This recipe made two petite 5 inch cake or one medium 8 inch cake.” – Nursyuhada Zabidi
Recipe Ingredient
- Peanut Crust
- 150g Raw peanuts without skins (90g for crust, 60g for peanut nougatine)
- 115g Cold butter
- 45g Icing sugar
- 135g Flour
- Cheesecake Mix
- 250g Anchor cream cheese
- 100g Caster sugar
- 100g Egg
- 1 tsp Vanila extract
- 145g Whip cream
- 17g Flour
- 100g Canned creamy corn
- Optional – Yellow gel food coloring
- Diplomat Corn Cream
- 125g Milk
- 100g Canned creamy corn
- 1 Egg yolk
- 30g Castor sugar
- 13g Corn Starch
- 100g Whip cream, whipped into soft peak
- Feulletine (Crispy wafer)
- 90g Castor sugar
- 50g Melted butter
- 1 Egg white
- 50g Flour
- 15g water
- Peanut Nougatine
- 70g Glucose syrup
- 70g Caster sugar
- 60g Roasted peanuts, roughly chopped
- 3g Cocoa butter
Instructions
- Roast peanuts in oven at 180c for 10 min.
- Using a food processor, roughly chopped the peanuts for 15s.
- Add other ingredients and pulse for another 1 minute until mixture become crumbly.
- Press the crumbs evenly against the side and the base of the cake pan. Set aside.
- Gradually mix cream cheese, sugar, egg, vanilla and whip cream until smooth.
- Sift flour into the mixture and fold until just combined.
- Set aside 1/3 of the batter and mix with creamy corn.
- Pour the corn cheese batter first into the prepared pan followed by the plain cheese mixture.
- Bake at 210c for 20 minutes, then at 220c for 10 minutes to get a caramelized top.
- Keep in the fridge for a minimum 4 hours before serving.
- Blend milk with creamy corn and strain. Lightly boil the milk until there are small bubbles around the edges of the pot.
- Mix egg yolk, sugar and corn starch until smooth. Slowly temper the egg mixture with hot corn milk.
- Pour the mixture back into pot, cook over medium heat and keep stirring until custard thickens.
- Chill custard in fridge for at least 1 hour.
- When ready to use, whisk until smooth and fold into whipped cream.
- Whisk sugar into melted butter until slightly dissolved.
- Gradually add egg white, flour and water until it becomes a smooth, thin batter.
- Chill in the fridge for 1 hour to thicken.
- Using spatula, spread the batter thinly over the silicone baking mat.
- Bake at 200c for 6-8 minutes until brown around the edges.
- Once cooled, peel off and break into pieces.
- Make a light color caramel with glucose and sugar.
- Working quickly, add chopped peanuts and mix until all peanuts are covered in caramel.
- Add in cocoa butter to stop the burning process.
- Pour caramellised peanuts onto silicone baking mat then roll thinly with a wooden roller.
- Using an oiled knife, cut the nougatine into small chunks.
