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 Bernadette Kh’ng for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest. “My burnt cheesecake is simply not complete without the addition of a salted egg yolk version. I love a sweet and savory combination of cakes and desserts. The savory and umami taste impart by the salted egg yolks are simply amazing. Here, cured egg yolks provide a rich saltiness that heightens the sweetness—and deepens the savoriness—of burnt cheesecake. My husband loves durian and this is one of the way to use up that durian flesh. It’s absolutely amazing if you love this king of fruit. Flavorful aroma from the durian with its sweet taste and a slight tang from the cream cheese. They pair so perfectly.” – Bernadette Kh’ng
Recipe Ingredient
- SALTED EGG YOLK BURNT CHEESECAKE BASE:
- 215g Anchor cream cheese
- 40g castor sugar
- 2 large eggs
- ½ tsp vanilla extract
- 2 salted eggs yolks
- 100g Anchor whipping cream
- 9g cake flour
- DURIAN CREAM CHEESE FILING:
- 35g cold milk
- 10g gelatin powder
- 250g Anchor cream cheese
- 50g castor sugar
- 1g salt
- 7.5g lemon juice
- 2g vanilla extract
- 150g durian flesh
- 200g Anchor UHT whipping cream
- 100g durian flesh for middle filing (additional)
- FOR TOPPING:
- 35g durian flesh for top scoop
- 3 salted egg yolks
Instructions
- Preheat 15 minutes at 230°C before baking.
- Prepare 6” round cake and parchment paper.
- Steam salted egg yolks for 15 minutes and mash it warm with fork.
- Whipped cream cheese and sugar together in a mixer on low speed.
- Once cream cheese mixture has a smooth texture, slowly add in eggs and vanilla extract one at the time.
- Combine salted egg yolks and cake flour together and whisk well.
- Whip whipping cream at medium speed till smooth and fluffy.
- Once done, add the whipping cream to the mixture.
- Pour the mixture and bake for 40-45 minutes.
- Once you are done baking, chill in the fridge while preparing the cream cheese filing.
- Mix gelatin powder and cold milk in a small bowl for about 10 minutes before setting the bowl over a pot of simmering hot water.
- Whip whipping cream until medium soft peak and keep chilled in the fridge.
- Cream sugar, cream cheese and salt in mixer on high speed until smooth.
- Add lemon juice and vanilla extract to mixture, stir in durian flesh and mix well.
- Fold in the whipped cream and warm gelatin until well combined.
- Take out 7 scoops (around 280g) using ice cream scoop, for top decoration. Freeze it in the freezer for 1 ½ hours.
- Add in half of the remaining mixture to burnt cheesecake base and flatten. Add the 100g durian flesh in the middle of the filing and combine the remaining half to the mixture.
- Scoop 280g mixture set aside and sprinkle salted egg yolks for topping.
- Chill in the fridge for minimum 3-4 hours or overnight. Enjoy!!!
