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 Luxmi Jdian for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“This recipe came out while I was experimenting with baking using an air fryer and then, I was also looking into making something funky or flavored burnt cheesecake, and I only had jalebi at the point in time. So I made it. Jalebi is commonly used in our house every time there is prayers or festival. Depends where you purchase it, the sweetest and crunchiness level differs from each shop. I prefer the one with less sweet and crunchier ones, in which I have corporate into this burnt cheesecake. Jalebi also has that tangy flavor that lemon could bring to the cheesecake. As I was looking into replacing flour (and making it gluten-free), I reunited with another childhood favorite of mine, Kuih Bangkit. The biscuit that just melts in your mouth. Though, I used kuih bangkit as a replacement to a partial portion of my flour however the hint of that sweet creamy taste of santan can be tasted in the cheesecake. Overall, it’s made from locally made delicacies and cookies that I enjoy the most.” – Luxmi Jdian
Recipe Ingredient
- 455 gm Anchor Cream cheese
- 1 cup Anchor Heavy Cream
- 3 eggs
- 30 gm Kuih Bangkit flour **
- 4-5 Jalebi pieces – crushed (depends on the size)
- 150 gm sugar **
- 1 tablespoon flour
- ½ tsp Himalayan salt
- ½ tsp Vanilla Extract
- Butter to grease the pan
Instructions
- Crush the kuih bangkit using a food processor and sieve to get a fine consistency flour.
- Sugar amount can be reduced based on your personal preferences.
- Air Fryer used in this recipe is Khind ARF22 – 2L Air Fryer, thus I have used 6 inch pan. Thus, this recipe makes two 6” cakes
- Alternatively, you can use 8 inch springfoam pan, preheat oven at 200 degree Celsius, and bake it for 50 to 65 minutes.
- In a heavy saucepan and low heat, simmer the heavy cream and crushed jalebi, simmer till the jalebis combines with the heavy cream. Once, the small bubble starts to appear at the side of the pan, off the flame and continue to stir until well combined. Pour the cream over a sieve to ensure no jalebi chunks in it and set it aside to set it at room temperature.
- Beat cream cheese and sugar until the sugar is dissolved and the batter looks fluffy and pale (2 – 4 mins)
- Add egg into the batter and mix it one at a time.
- Then, add the cooldown jalebi infused heavy cream, salt, and vanilla extract
- Sift the kuih bangkit flour ** and flour evenly into the batter and mix it at a low speed.
- Add crushed pieces of kuih bangkit and jalebi into the batter right before baking it.
- Pour the batter into a pan with parchment paper that has been greased with butter.
- Preheat the air fryer for 2 min under 180 degree
- Bake the burnt cheesecake batter for 30 min under 180 degrees, and another 25 min under 160 degrees.
- Once done, let it completely cool (best is overnight) and enjoy it with fresh cream
