Onde-Onde Cheesecake

Onde-Onde Cheesecake

Serves 8 Serves 8
Ready in 1.5 hour Ready in 1.5 hour


  • 250 g BWY Premix Sponge Cake
  • 300 g / 6 Eggs
  • room temperature
  • 50 ml Honey
  • 100 ml Corn oil
  • 20 ml Pandan essence
  • 60 ml Emborg Whipping Cream
  • 8 pcs Emborg Cheddar Slices
  • white
  • 2 g Salt
  • 15 g Gula melaka
  • 30 g Gula Melaka
  • grated
  • 10 g Desiccated coconut

In the mood for a cheesecake with a twist? Try this onde-onde cheesecake for your next get together.


  1. In a mixing bowl, whisk together the sponge cake premix, eggs, honey, corn oil and pandan essence at high speed for 5 min.
  2. Pour the cake batter into a 20 cm round cake tin lined with parchment paper.
  3. Bake in a preheated oven at 180 °C for 30 min. Set aside and let cool for 30 min.
  4. In a saucepan, mix the Emborg Whipping Cream, Emborg Cheddar Slices, salt and gula melaka over a low heat until well combined, stirring constantly.
  5. Spread the cheese sauce over the baked sponge cake in a tin and bake at 200 °C for 7 min.
  6. Transfer the cake from the oven to the preferred cake board and remove the cake tin.
  7. Garnish the cake with grated gula melaka and desiccated coconut before serving.

Tip: 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.