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 Shazwani for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“My burnt cheesecake was inspired by the Malaysian traditional dessert of Onde-Onde. By maintaining the originality of traditional taste and main ingredients of Onde-Onde such as coconut milk, gula Melaka and pandan leaves, and then we adapted into the modern taste of creamy burnt cheesecake. You all Malaysian will be excited and surely like it =)” – Siti Shazwani
Recipe Ingredient
- 500g of Anchor cream cheese
- 120g of caster sugar
- 2 large eggs
- 280g of Anchor UHT Whipping Cream
- 20g of self raising flour (sieved)
- 50g coconut cream (for base layer - pandan batter)
- 30g coconut cream (for gula melaka source)
- 70g gula Melaka
- 3 piece of pandan leave
- 50ml water (for making pandan essence)
- 30g Coconut flake
- drop of green colour of food coloring
- drop of brown color of food coloring
- 7inch of springform pan
Instructions
- Preheat the oven at 200 degrees C for 15 minutes.
- Prepare the pandan essence. Blend pandan leaves together with 50 ml water. Pour into a strainer and collect the Pandan Essence in a bowl.
- Prepare the gula Melaka source. Melt Gula Melaka on low heat together with coconut cream until a bit thick. Put them aside and let them cool by itself.
- In a pot, using a mixer, beat cream cheese then allow the cheese to soften into a thick cream, with no clumps. Add the sugar and mix until smooth and creamy.
- Add the eggs, one at a time, and mix well.
- Add the flour and mix until smooth, mixing out any clumps.
- Pour in Whipping Cream and mix together using the spatula.
- Divide the mixture into 3 bowls. Bowl 1: Pandan layer (1/2 batter) Add to batter with coconut cream, 2 tablespoons of pandan essence, and 2 drops of green food coloring. Bowl 2: Gula Melaka layer (1/4 batter) Add to batter 2 tablespoons of gula Melaka source and drop of the brown color of food coloring. Bowl 3: Original layer (1/4 batter)
- Prepare the 7inch of the springform. Place a sheet of parchment paper inside the pan. crinkles are fine.
- Pour the pandan batter into the pan as a base layer. Then pour the gula Melaka batter for the middle layer.
- Finally pour in the rest of the original cheese batter on the top.
- Smooth out the batter on the top with a whisk and bake for 40 minutes at 200 degrees C
- The top should have a beautiful burnt brown layer and that is burnt cheesecake signature look. Cool at room temperature before refrigerating for at least 4 hours. Remove the springform. Before serve, topping up the cake with coconut flakes and drizzling with gula Melaka source.
- Ready to serve and let's enjoy the taste of Malaysian Onde-onde burnt cheesecake.
