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 Ai Di Chai for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Wherever you are in the world, as a Malaysian, there is one dish that we will always crave – Nasi Lemak. Nasi Lemak, it’s the taste of home to many of us. I have taken Malaysian’s favourite dish to be incorporated into the burnt cheesecake as a challenge. Sweet, salty and a little bit spicy – perfect balance. Don’t shy away from this recipe before you try it. You might be surprise how well the taste of sambal with cheese matches.” – Ai Di Chai
Recipe Ingredient
- 320g Anchor cream cheese
- 72g caster sugar
- 1g salt
- 2 medium size eggs
- 143g Anchor whipping cream
- 50g sambal serbaguna
- 30g peanuts
- 30g dried anchovies
- 1 tbsp caster sugar
- 1 tsp soy sauce
- 1 tsp rice syrup
- Some chilli padi (optional)
- Few slices of cucumber for decoration
Instructions
- Preheat oven to 230⁰C.
- Prepare a 6” round pan and line with parchment paper.
- Whisk cream cheese and sugar until smooth.
- Add eggs one a time, mixing until just combined.
- Weigh 125g of the cheese batter into another bowl, then add the sambal and mix well.
- Add whipping cream to the remaining cheese batter.
- Pour half the white cheese batter into the prepared pan and add half the sambal cheese batter, repeat.
- Use a skewer to swirl a marble effect.
- Bake at 230⁰C for 18-20 minutes.
- Let it cool to room temperature then refrigerate for at least 4 hours or overnight.
- Toast the peanuts in a preheated oven of 170⁰C for 15 minutes.
- Wash and dry the anchovies then deep fry in hot oil until crispy.
- Cook sugar, soy sauce, rice syrup and chilli padi (optional) in a pan until slightly thicken then add the toasted peanuts and fried anchovies.
- Stir fry for 5 minutes or until the syrup have fully coated the peanuts and anchovies.
- Let cool on a baking sheet.
- Assemble the cake by placing the caramelised peanuts and anchovies on the cheesecake and few slices of cucumber on the side.
