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 Siti Hajar for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Who doesn’t love pineapple tart? A must have kuih in festivities such as Hari Raya and CNY, it’s a favourite for most of us. So I’ve combined cheesecake and pineapple tart to create a layered form where you can have tartness and cream paired together to create a wonderful cake.” – Siti Hajar
Recipe Ingredient
- Ingredients for pineapple tart
- 250gm Anchor butter, unsalted and softened
- 2 tablespoons castor sugar
- 1 egg yolk
- 1/2 teaspoon salt
- 1 tablespoon custard powder
- 1/2 cup corn flour
- 3 cups flour
- Pineapple jam paste
- Ingredients for cheesecake
- 450gm Anchor cream cheese, room temperature
- 120gm sugar
- 3 whole eggs, room temperature
- 125ml Anchor whipping cream
- 1/2 teaspoon vanilla essence
- 15gm cake flour
Instructions
- For the dough, whisk butter, sugar, salt and egg yolk until mix
- Slowly mix flour, custard powder and corn flour together with the butter mixture until it forms a dough
- Rest for 10 minutes
- For the cheesecake, mix cream cheese and sugar
- Add one egg at a time
- Slowly add whipping cream while whisking
- Add vanilla essence
- Add cake flour
- Preheat oven (top and bottom heat) at 200 degrees
- Pour half mixture of the cheesecake mix into the round baking pan and bake for 10 minutes and let cool
- Roll the dough into round shape and place on top of the cheesecake, press it to make the dough evenly. Bake for 10 minutes
- Add pineapple jam on the dough, spread evenly
- Place another dough on top of the pineapple jam
- Bake for 10 minutes
- Pour the remaining of the cheesecake mixture onto the baking pan and bake for another 20 minutes, using top heat only
- Let to cool and keep chill overnight
