Onde-Onde Cheesecake
In the mood for a cheesecake with a twist? Try this onde-onde cheesecake for your next get together.
1.5 hr
Instructions
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In a mixing bowl, whisk together the sponge cake premix, eggs, honey, corn oil and pandan essence at high speed for 5 min.
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Pour the cake batter into a 20 cm round cake tin lined with parchment paper.
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Bake in a preheated oven at 180 °C for 30 min. Set aside and let cool for 30 min.
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In a saucepan, mix the Emborg Whipping Cream, Emborg Cheddar Slices, salt and gula melaka over a low heat until well combined, stirring constantly.
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Spread the cheese sauce over the baked sponge cake in a tin and bake at 200 °C for 7 min.
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Transfer the cake from the oven to the preferred cake board and remove the cake tin.
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Garnish the cake with grated gula melaka and desiccated coconut before serving.
Test the cake doneness by inserting a toothpick into the centre of the cake. The cake is perfectly done if the toothpick comes out clean.
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