This recipe is best with
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
Instructions
- Preheat oven to 120°C
- In a mixing bowl, put the softened cream cheese and sugar, mix until smooth and creamy
- Add whipping cream and mix well, add eggs gradually and mix well, follow by corn flour, lemon juice and vanilla essence
- Pour cheesecake batter in a 7" spring form pan and bake it for 45 mins -50 mins
- Remove from oven and let it set and cool down in the spring form pan
- Bloom gelatin with cold water for 8-10mins
- 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
- With a stand mixer, whip egg yolk and whole egg until slightly pale and fluffy
- When eggs are almost pale and fluffy, boil water and sugar until 120°C
- 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
- Last whip whipping cream until soft peak and fold it into cream cheese egg mixture
- Pour mixture onto cooled baked cheese cake layer and let it set in chiller over night
- Add brown sugar on sliced cheesecake, brulee the sugar with a blow torch. Enjoy!
Base Layer : Baked Cheesecake
Top Layer : Chilled Cheesecake
To Serve
