• Prep Time 40 minutes
  • Cook Time 60 minutes
  • Serving For 6 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Base Layer : Baked Cheesecake
  • 250g Anchor Cream Cheese (softened)
  • 50g castor sugar
  • 150g Anchor UHT Whipping Cream
  • 1 nos egg (grade A)
  • 6g corn flour
  • 5g lemon juice
  • 3g vanilla essence
  • Top Layer : Chilled Cheesecake
  • 250g Anchor Cream Cheese (softened)
  • 40g Anchor UHT Full Cream Milk
  • 3g vanilla essence
  • 4 nos egg yolks
  • 1 nos whole egg
  • 90g sugar
  • 30g water
  • 6g gelatin
  • 30g water
  • 80g Anchor UHT Whipping Cream
  • Serve with :
  • some brown sugar on top
  • and a good blow torch


    Base Layer : Baked Cheesecake
  1. Preheat oven to 120°C
  2. In a mixing bowl, put the softened cream cheese and sugar, mix until smooth and creamy
  3. Add whipping cream and mix well, add eggs gradually and mix well, follow by corn flour, lemon juice and vanilla essence
  4. Pour cheesecake batter in a 7" spring form pan and bake it for 45 mins -50 mins
  5. Remove from oven and let it set and cool down in the spring form pan
  6. Top Layer : Chilled Cheesecake
  7. Bloom gelatin with cold water for 8-10mins
  8. Put bloomed gelatin in milk bring to simmer until gelatin is fully melted. Pour hot milk into cream cheese add vanilla essence mix until smooth and creamy
  9. With a stand mixer, whip egg yolk and whole egg until slightly pale and fluffy
  10. When eggs are almost pale and fluffy, boil water and sugar until 120°C
  11. Still whisking the eggs, slowly stream the hot sugar syrup into egg mixture from the side of the mixing bowl let it whip until egg mixture is 30°C. Then fold it into cream cheese mixture
  12. Last whip whipping cream until soft peak and fold it into cream cheese egg mixture
  13. Pour mixture onto cooled baked cheese cake layer and let it set in chiller over night
  14. To Serve
  15. Add brown sugar on sliced cheesecake, brulee the sugar with a blow torch. Enjoy!

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