• Prep Time 60 minutes
  • Cook Time 30 minutes
  • Serving For 1 people
  • Difficulty Easy

Recipe Description

This is very delicious, trust me.

Recipe Ingredient

  • Crumble:
  • Anchor Unsalted Butter 100g
  • Cake Flour 90g
  • Cocoa Powder 10g
  • Brown Sugar 100g
  • Raspberry Compote Insert:
  • Raspberry Puree 200g
  • Sugar 30g
  • Fresh Raspberries 50g
  • Gelatin 4g
  • Water 20g
  • Cream Cheese Mousse:
  • Anchor Cream Cheese 150g
  • Sugar 20g
  • Vanilla 3g
  • Anchor UHT Milk 30g
  • Anchor Whipping Cream 50g
  • Gelatin 5g
  • Water 30g
  • Deco
  • Fondant Flower
  • Pink Ribbon


  1. Preheat oven to 180°C.
  2. Mix ingredients together and bake on a tray for 10 minutes.
  3. Remove from oven when golden brown.
  4. Cool and weigh 5g as base of each individual cake.
  5. Reduce temperature to 140°C.
  6. Raspberry Compote:
  7. In a pan, cook raspberry puree and sugar.
  8. Add in fresh berries and mix well.
  9. Bloom and add gelatin into puree, set aside to cool before adding into a piping bag.
  10. Cream Cheese Mousse:
  11. In a mixing bowl, soften Anchor Cream Cheese with sugar and vanilla.
  12. Add in the milk and mix well.
  13. Whip up Anchor WHipping Cream and fold into the cheesecake mixture.
  14. Bloom and melt the gelatin, and fold into cheesecake mix.
  15. Cast onto crumble and add raspberry compote in the centre.
  16. Cover with more mousse and sprinkle crumble on top.
  17. Deco:
  18. Poke a fondant flower on top and tie the cake with a ribbon.

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