• Prep Time 15 minutes
  • Cook Time 45 minutes
  • Serving For 8 People
  • Difficulty Normal

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 500g Anchor Cream Cheese
  • 150g caster sugar
  • 35g invert sugar/ honey
  • 2 pasteurized egg
  • 300g Anchor UHT Whipping Cream
  • 50g Anchor UHT Full Cream Milk
  • 10g corn starch


  1. Preheat oven at 210 C.
  2. Thaw Anchor cream cheese for at least 30 minutes to soften
  3. Using a mixing bowl with paddle attachment, beat cream cheese with caster sugar and invert sugar until creamy and smooth (no lumps) - approximately 5 minutes.
  4. Slowly mix in eggs, followed by cream, milk and lastly, corn starch.
  5. Turn to very slow speed and mix until the batter become smooth(no bubbles) - approximately 5 minutes
  6. Pour mixture into 7inch/18cm round cake mould (lined with parchment paper)
  7. Bake at 210 C for 45 minutes * (without fan)
  8. Keep in chiller overnight. Unmould and serve chill.
  9. * temperature may vary depending on your oven

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