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Burnt Cheesecake


Looking to bake Burnt Cheesecake? Why not join our contest too?

Show us your creation by uploading to Facebook/Instagram and add the hashtag #BWYAnchor and stand a chance to win $100 Bake With Yen Vouchers!


  • Caster Sugar 150G
  • Invert Sugar/Honey 35G
  • Corn Starch 10G
  • Anchor Whipping Cream 300G
  • Anchor Cream Cheese 500G
  • Anchor UHT Full Cream Milk 50G
  • Pasteurised Egg 85G

How to Cook:

  1. Pre heat oven at 210°C
  2. Beat cream cheese with caster sugar and invert sugar until creamy and smooth (no lumps) – approximately 5 mins
  3. Slowly mix in egg, followed by cream, milk and lastly, corn starch
  4. Turn to very slow speed and mix until batter becomes smooth (no bubbles) – approximately 5 mins
  5. Pour mixture into cake mould (linked with parchment paper)
  6. Bake at 210°C for 45mins* (without fan)
  7. Keep in chiller overnight. Unmould and serve chill.

*Temperature may vary depending on your oven

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