• Prep Time 45 minutes
  • Cook Time 40 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

Crunchy on the outside, soft on the inside, this fried cream cheese 🧀 is unassumingly yummy!

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • for cheesecake
  • 400g Anchor Cream Cheese
  • 100g caster sugar
  • 200g greek yoghurt
  • 3 nos eggs
  • 8g lemon juice
  • 10g corn flour
  • 3g vanilla essence
  • 250g Anchor Whipping Cream
  • 75g white chocolate
  • for breading
  • digestive biscuit
  • eggs
  • flour


    for cheesecake
  1. Preheat oven to top heat at 230'C bottom heat at 210 C . Line 7" cake mould with parchment paper.
  2. Combine Anchor cream cheese and caster sugar in a bowl, mix over a hot water bath until smooth.
  3. Gradually add in, plain yoghurt, eggs, lemon juice, vanilla essence and cornflour. Mix well.
  4. Bring Anchor Whipping Cream to boil. Pour over white chocolate. Mix until chocolate is fully melted. Then mix until cream cheese mixture until smooth.
  5. Strain cake batter into a cake mould. Bake for 30mins. Remove from oven allow to cool completely, refrigerate for at least 4 hours.
  6. When the cake is chilled and set, portion the cheesecake, arrange on a tray lined with parchment paper and let it freeze completely.
  7. for breading
  8. Crush digestive biscuit with a rolling pin, or use a food processor to blend until fine.
  9. Set another tray/plate for flour and eggs.
  10. Coat the frozen cheesecake with flour, then dip it into eggs, then bread it with the digestive biscuit. Repeat.
  11. Prepare deep-frying oil to 185'C. Fry the cheesecake until golden brown. Fry them in batches. Enjoy!

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