• Prep Time 60 minutes
  • Cook Time 70 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Crust
  • 200g Flour
  • 25g Almond Flour
  • 70g Icing Sugar
  • 2g Salt
  • 120g Anchor Unsalted Butter
  • 5ml Vanilla Extract
  • 1 Egg
  • Cheese Pudding
  • 100g Anchor Cream Cheese
  • 40g Sugar
  • 2 Eggs
  • 130ml Anchor UHT Milk
  • 120ml Anchor Whipping Cream
  • 5ml Vanilla Extract
  • Caramel Topping
  • 80ml Anchor Whipping Cream
  • 5ml Honey
  • 5ml Water
  • 1g Gelatin Powder
  • 45g Sugar
  • 20ml Water


  1. To make the crust use cold butter and cut into cubes.
  2. Sift flour and icing sugar together. Then add in almond flour, salt and butter. Mix until the texture is sandy.
  3. Add in egg and vanilla extract and knead until theres no traces of flour is left. Cover and rest in the fridge for 1 hour.
  4. Cheese Pudding
  5. Thaw the cream cheese and whisk until its is light.
  6. Continue whisking and in in order sugar, eggs, milk, cream and vanilla extract.
  7. Assembly
  8. Remove the dough from the fridge, roll to flatten it and neatly press onto a cake ring. Remember to butter the cake ring prior to use to avoid sticking.
  9. Blind bake 190ºC for about 15 minutes.
  10. Pour the cheese batter into it.
  11. Continue to bake at 160ºC for another 45 minutes.
  12. Caramel Topping
  13. Bloom the gelatin powder with 5ml of water
  14. Bring the sugar and 10ml water to boil until it become golden
  15. Remove from heat
  16. Pour in whipping cream, honey, and bloom gelatin
  17. Stir well and pour over the pudding.

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