This recipe is best with
Recipe Ingredient
- Biscuit Base:
- 110g digestive biscuit (finely crushed)
- 45g Anchor Salted Butter
- 8g brown sugar
- Cheesecake Batter:
- 375g Anchor Cream Cheese
- 120g caster sugar
- 45g Anchor Salted Butter
- 3 whole eggs Grade B
- 23g Anchor UHT Full Cream Milk
- 23g lemon juice
- 11g corn starch
- 15g water
- 110g Anchor UHT Whipping Cream
- Chantilly Cream:
- 300g Anchor UHT Extra Whip Whipping Cream
- 50g icing sugar
- Fresh mango to deco
- Tips: Can substitute Anchor Salted Butter with Anchor Unsalted Butter
Instructions
- Prepare a 7 inch diameter ring mould with aluminium foil wrapped at the bottom.
- Crush the biscuit until fine. Then mix in melted Anchor Butter and brown sugar.
- Spread evenly in the mould and then set it in the fridge for 30 minutes.
- Thaw Anchor Cream Cheese at room temperature for at least 30 minutes to soften.
- Preheat oven at 150 °C.
- In a mixing bowl with paddle attachment, beat Anchor Cream Cheese and sugar until smooth. Then add in softened Anchor Butter and continue beat until creamy.
- Add in eggs, one at a time and followed by Anchor Full Cream Milk, lemon juice and corn starch mixture(i.e. corn starch mixed with water).
- Lastly, whip Anchor Whipping Cream until soft peak and fold into the batter by using spatula.
- Pour the cheesecake batter into the mould with biscuit base.
- Place the cake mould in a tray with water bath and bake for 1 hour 30 minutes or until the center of the cheesecake is firm. Remove from oven and cool down.
- In a mixing bowl with whisk attachment, whip Anchor Extra Whip(2 - 4 °C) and icing sugar at medium speed until stiff peak.
- Use piping bag with round piping tip to pipe onto the top of the cheesecake. Serve chill.
For the Biscuit Base:
For the Cheesecake Batter:
For the Chantilly Cream:
