• 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:
  • 110g Digestive Biscuit(Finely Crushed)
  • 45g Anchor Unsalted Butter
  • New York Bake Cheesecake:
  • 610g Anchor Cream Cheese
  • 190g Caster Sugar
  • 4tsp Corn flour
  • 30g Anchor Unsalted Butter
  • 2 Whole Eggs, Grade B
  • 220g Anchor UHT Whipping Cream


    Digestive Biscuit Base:
  1. Preapre 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 then set in the chiller for 30 minutes
  4. New York Bake Cheesecake:
  5. Thaw Anchor Cream Cheese at room temperature for 30 minutes.
  6. Preheat oven at 150 °C.
  7. In a mxing bowl with paddle attachment, beat Anchor Cream Cheese, sugar and corn flour at medium speed until smooth and creamy.
  8. Then add in softened Anchor Butter to mix well.
  9. Lastly, add in egg and Anchor Whipping Cream to mix well.
  10. Pour the cheesecake batter into the mould with biscuit base.
  11. Place the cake mould into a tray with water bath and bake for 1 hour or until the center of the cheesecake is firm.
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