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 Mun Simon for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“This mango-pomelo burnt cheesecake is inspired by all-time favourite dessert found in traditional (and some modern) dimsum shop, “sai mai lo”, which is known as, among others, Mango sago dessert, which is a cold dessert made from blended mango with coconut milk and condensed milk, served with mango chunks, sago and pomelo pulps. Adding the traditional touch to a nouvelle dessert makes it a truly Malaysians’ favourite!” – Mun Simon
Recipe Ingredient
- 500g ANCHOR CREAM CHEESE, room temperature
- 100g castor sugar
- 3 large eggs, room temperature
- 10g cake flour
- 10g corn flour
- 240ml heavy cream
- 15ml lemon juice
- ¼ vanilla pod, cut open, and scrape the beans
- a pinch of salt
- 150g mango, cut into medium size cubes
- pulps of 1 segment of sweet pomelo
- 2 tablespoon of cooked sago
Instructions
- Preheat oven to 220°c
- Line a 8" round loose bottom baking tin with grease-proof paper
- Mix ANCHOR cream cheese and sugar until all sugar dissolve and batter is smooth
- Add in eggs one at a time, each time until egg is fully incorporated
- Add in vanilla beans and salt and continue mixing in low speed
- While mixer is running, pour in cream in slow, steady stream until it is fully mixed
- Sift in cake flour and corn flour together into the batter and mix until no lumps
- Fold in 50g of cubed mango into the cheesecake batter
- Pour the ready batter into the prepared tin, and tap it to release air pockets from the batter
- Bake in oven, middle rack, for 30 - 35 minutes
- Once it's done, cool the cake to room temperature, and chill it for at least 4 hours.
- Garnish cheesecake with the remaining 100g cubed mango around the edge of the cheesecake, and pomelo in the middle of the cheesecake. Topped the mango with coconut cream and sago
- Served Chill with extra mango and/or pomelo and mango puree