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 Syahirah Aqilah Yusof for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“The Basque Burnt Cheesecake that I made was inspired by our Malaysian traditional dessert, Sago Gula Melaka. As this is one of my husband’s favourite dessert, the more it inspires me to do so. Well, as we all know, Sago Gula Melaka is quite unique on its own. It consists of 3 different components with each and every component has its own role by balancing the sweetness, creaminess and flavors. So, as you can see, instead of having the sago in red (rose) or green (pandan) colour, I have it infused in the cheese batter to make it look more appealing with a balanced flavor. Also, the creaminess of the coconut milk was infused in the cheesecake so that every bite taken, you’ll get a hint of the coconut! As for the Sago, I choose to just have it on top of the cake to preserve the original texture and taste of it when eaten. Lastly, the Gula Melaka…oh well, its always best to be drizzled on top as you can really taste the original flavor! Who doesn’t love the taste of Gula Melaka? Its really common when talking about Malaysian flavors, right? All in all, this recipe balances out the flavors, sweetness, and creaminess in one dessert! It is also one of the BEST Basque Burnt Cheesecake to have in our sunny-weathered country. Don’t forget to try the recipe!” – Syahirah Aqilah Yusof
Recipe Ingredient
- Ingredients A
- 500g Anchor Cream Cheese, softened
- 160g Castor Sugar
- 4 nos Gred A Eggs
- Ingredients B
- 60g Whipping Cream
- 60g Coconut Milk
- 10g All-purpose Flour
- 1 Tbsp Coconut Pandan Extract
- Ingredients C
- 60g Whipping Cream
- 60g Coconut Milk
- 10g All-purpose Flour
- 1 Tbsp Rose Syrup Flavoring
- Ingredients D
- 1/2 cup Sago
- 3 cups Water
- Ingredients E
- 100g Gula Melaka
- 1/4 cup Water
- 1 nos Screwpine Leaf
Instructions
- Beat cream cheese until soften.
- Add in sugar and continue to beat until creamy.
- Add eggs one at a time and beat until it is well combined.
- Once done, divide the batters into 2 separate bowls and leave aside.
- In a separate bowl, mix everything together and put aside.
- In a separate bowl, mix all the ingredients together and put aside.
- Once method for ingredients A, B, and C are done, mix batter B into one of the divided cheese batter (A) and batter C into another.
- Mix both batters well until it is nicely incorporated.
- Then, pour both the batters, with pandan-infused at the bottom and rose-infused on top, into a 7" round baking pan that has been lined with baking paper.
- Bake at 220 degrees celcius for 30-40 minutes, depending on oven.
- While the cheesecake is in the oven, prepare ingredients D and E for presentation.
- Cook the sago in the boiling water until it is fully cooked.
- Rinse the sago once cooked and let it cool.
- Cook the gula melaka in a pan together with the screwpine leaf.
- let it simmer and thickens.
- Put it aside to cool before using.
- Lastly, once the cheesecake is baked, let it cool in refrigerator overnight.
- Top the cheesecake with sago and drizzle it with gula melaka syrup.