• Prep Time 30 minutes
  • Cook Time 90 minutes
  • Serving For 8 People
  • Difficulty Normal
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This recipe is best with
Anchor Cream Cheese

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

    For the Biscuit Base:
  1. Prepare 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 and brown sugar.
  3. Spread evenly in the mould and then set it in the fridge for 30 minutes.
  4. For the Cheesecake Batter:
  5. Thaw Anchor Cream Cheese at room temperature for at least 30 minutes to soften.
  6. Preheat oven at 150 °C.
  7. 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.
  8. 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).
  9. Lastly, whip Anchor Whipping Cream until soft peak and fold into the batter by using spatula.
  10. Pour the cheesecake batter into the mould with biscuit base.
  11. 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.
  12. For the Chantilly Cream:
  13. In a mixing bowl with whisk attachment, whip Anchor Extra Whip(2 - 4 °C) and icing sugar at medium speed until stiff peak.
  14. Use piping bag with round piping tip to pipe onto the top of the cheesecake. Serve chill.

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