• Prep Time 85 minutes
  • Cook Time 55 minutes
  • Serving For 8 People
  • Difficulty Normal
Favorite

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • To Make Earl Grey Burnt Cheesecake Base
  • 3g Earl Grey Tea, Ground Finely
  • 150g Anchor UHT Whipping Cream
  • 250g Anchor Cream Cheese, Soften
  • 40g Caster Sugar
  • 25g Anchor UHT Full Cream Milk
  • 85g Egg
  • 5g Corn Flour
  • To Make Orange Custard Cream
  • 36g Egg Yolk
  • 30g Caster Sugar
  • 20g Corn Starch
  • misc, Vanilla Essence
  • 200g Anchor UHT Full Cream Milk
  • 100g Anchor Cream Cheese
  • 0.5nos Orange Zest
  • 15g Anchor Unsalted Butter
  • 100g Anchor UHT Whipping Cream (for fold in)
  • To Make Dark Chocolate Chantilly
  • 100g Anchor UHT Whipping Cream
  • 10g Caster Sugar
  • 80g Dark Chocolate
  • 200g Anchor UHT Whipping Cream, Cold

Instructions

    To Make Earl Grey Burnt Cheesecake Base
  1. Preheat oven to 230°C.
  2. Bring cream and earl grey tea to almost boil, and set aside to infuse for 5mins.
  3. Add cream cheese and sugar in a mixing bowl, then mix until smooth and creamy.
  4. Add infused whipping cream and milk, mix well. Then mix in eggs and cornflour.
  5. Pour cheesecake batter in a lined 7" springform pan and bake it for 20-25mins.
  6. Remove from oven and let it cool down in the springform pan.
  7. To Make Orange Custard Cream
  8. Mix egg yolk, caster sugar, corn starch and vanilla essence, set aside.
  9. Lightly boil anchor milk and pour into egg mixture. Cook the custard on low heat until thickened. Gradually add in anchor cream cheese and orange zest, mix well until smooth and shiny.
  10. Take off from heat and whisk in anchor unsalted butter. Wrap then cool until room temperature.
  11. Whisk anchor whipping cream until soft peaks and fold in the custard.
  12. Spoon on the earl grey burnt cheesecake and fill up until 1-2cm thickness. Smoothen the surface then chill in the fridge until set.
  13. To Make Whipped Dark Chocolate Ganache
  14. Bring cream & sugar to almost boil, pour into dark chocolate and mix well then add remaining cold whipping cream. Transfer to a container and let it chill in the fridge for 4 hours or overnight.
  15. To Make Dark Chocolate Chantilly
  16. Whip cold ganache mixture on medium speed until stiff enough to garnish the cake. Enjoy!
User Type: anonymous web
Campaign ID: 2
Cxense type: free

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *