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 Kim Chuan Ang for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Rafflesia the largest flower in world wide and can be found in Sabah, Malaysia. It is a unique flower in Malaysia and was printed on every RM10 cash.” – Kim Chuan Ang
This recipe is best with
Recipe Ingredient
- 430g anchor cream cheese
- 120g caster sugar
- 3 eggs
- 215g whipping cream
- 1 tsp salt
- 50g chocolate
- 20g peanut
- 20g peanut butter jam
- 60g whipping cream
- 6-8 strawberries
Instructions
- Preheat oven top and bottom without fan at 220°C for 15 min.
- Soften the anchor cream cheese
- Beat the anchor cream cheese until creamy
- Add in caster sugar and continue to mix for 2-3 mins
- Add eggs( one at a time) and continue to mix
- Add whipping cream and mix with high speed
- Add salt and fold the cream
- Pour into the cake mold
- Put in the preheated oven for 45mins
- Switch off the oven and open the oven window for 10 mins
- Put the cake at room temperature for atleast 4 hrs
- Melt the choclocate
- Pour in whipping cream and mix together
- Pour in crushed peanuts and mix well
- Pour in peanut butter jam and continue to mix well
- Chill the topping for 10min
- Pour it on the burn cheese cake
- Add some sliced strawberries
- The cake chill the cake in chiller for 1 hr
- The cake is ready to serve
