• Prep Time 30 minutes
  • Cook Time 60 minutes
  • Serving For 8 People
  • Difficulty Normal

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Digestive Biscuit Base:
  • 150g Digestive Biscuit
  • 45g Anchor Unsalted Butter
  • Chocolate Cheesecake Mix:
  • 500g Anchor Cream Cheese
  • 190g Caster Sugar
  • 2 Whole Eggs
  • 312g Anchor UHT Whipping Cream
  • 10g Corn Starch
  • 80g Dark Couverture 60%
  • 5g Cocoa Powder

Instructions

    For the Disgestive Biscuit Base:
  1. Prepare a 7 inch diameter ring mould with aluminium foil wrapped at the bottom.
  2. Crush the biscuit until fine. Then mix in melted Anchor Butter.
  3. Spread evenly in the mould and then set it in the fridge for 30 minutes.
  4. For the Chocolate Cheesecake Mix:
  5. Thaw Anchor Cream Cheese at room temperature for at least 30 minutes to soften.
  6. Preheat oven at 150 °C.
  7. In a mixing bowl with paddle attachment, beat Anchor Cream Cheese and sugar until smooth and creamy.
  8. Add in eggs, one at a time and followed by Anchor Whipping Cream and corn starch.
  9. Lastly, add in melted dark couverture and cocoa powder. Mix well.
  10. Pour the chocolate cheesecake batter into the mould with biscuit base.
  11. Place the cake mould in a tray with water bath and bake for 1 hour or until the center of the cheesecake is firm. Remove from oven and cool down.

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