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 Bohari Ahmad for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Burnt Cheesecake, this European dessert is one of the easiest cheesecake recipe you’ll ever make. It doesn’t require a crust, a water bath or a slow and even temperature like most other baked cheesecakes. Gula Melaka or Palm sugar is an integral ingredient in Asian cooking. The ones that are popular in South East Asia are known as gula melaka in Malaysia. By combining the taste of European & Asian, this cheesecake is hit with high heat to toast and caramelise those flavours leading to one of the most delicious and simple desserts.” – Bohari Ahmad
Recipe Ingredient
- 675g Anchor Cream Cheese
- 100g Castor Sugar
- 150g Gula Melaka (finely chopped)
- 4 Large Eggs
- 375ml Whipping Cream
- 1 tsp Vanilla
- 30g Flour
- ½ tsp Salt
- 150g Gula Melaka (roughly chopped)
- 30g white sugar
- 20g brown sugar
- 2 pandan leaves
- 60 ml hot water
- 100 ml thick coconut milk
Instructions
- In the bowl of a stand mixer or a large bowl if you're using a hand mixer place the room temperature cream cheese, Gula Melaka and sugar. Beat together on low to medium speed for 2-3 minutes.
- Prepare your cake pan by coating it in butter or nonstick spray. Add two lengths of nonstick paper to the pan, making sure it comes up the edges so when the cheesecake rises it wont spill over the edge.
- Crack each egg in one at a time waiting until it's fully combined before adding the next. Scrape down the sides of the bowl to make sure everything is evenly combined.
- Add in the whipping cream and vanilla. Give the cheesecake batter a mix until it's fully combined.
- Add in the flour and salt to the bowl. Mix for 20-30 seconds or until just combined.
- Pour the cheesecake batter into the prepared cake pan and bake in a 210C/410F oven (without fan) for about 55 minutes or until deeply browned and still jiggly when shaken. * temperature may vary depending on your oven.
- Keep in chiller overnight.
- For the Gula Melaka Syrup, combine 150g (roughly chopped) Gula Melaka, 20g brown sugar, 30g white sugar, pandan leaves and hot water in a sauce pot.
- Bring to the boil, cook until sugar has melted.
- Discard pandan leaves, then strain syrup through a sieve.
- Mix in thick coconut milk. Cook over medium heat for 5.5 minutes until slightly thickened, the syrup will become thicker when cooled. (Reminder: When completely cooled, keep refrigerated to maintain the freshness. To consume, take out the desired portion with clean and dry spoon and return to fridge immediately.)
- Take out the cheesecake from the chiller. Remove the sides and peel back the paper. Use a hot knife to slice the cheesecake.
- Put the slice on a plate and pour Gula Melaka Syrup. Serve chill and enjoy it.
