Onde Onde Baked Cheesecake

It’s cheesy, it’s sweet, it’s a little salty and it’s very coconuty! What is it? The Onde Onde Cheesecake of course!
SERVING                           
2 Pax
PREP TIME                       
2 Hours 40 Minutes

INGREDIENTS

10 PiecesDigestives biscuits (Base)
100gMelted butter (Base)
300gPure palm sugar (roughly chopped)
150mlWater
450gCream cheese
1/4 TspSalt
1 CupSugar
2 TbspPandan milk (blend 30g fresh pandan leaves with 100g coconut milk take 2 tbsp from this paste)
4Eggs
2/3 CupSour Cream
2/3 CupCooking Cream
Desiccated coconut Garnish

DIRECTIONS

1For base: Crush the digestives biscuits until its crumbly.
2Mix the crushed digestives biscuits with melted butter until well combined
3Put one layer of the mixed biscuit batter at the bottom of a spring-form cake pan and refrigerate it while preparing the cheesecake batter.
4For Gula Melaka Syrup: Boil the palm sugar and water for 10 to 15 minutes until the syrup is thick, sticky and caramel in colour.
5For Pandan Cheesecake: Beat cream cheese until soft.
6Add salt, sugar, pandan milk and mix until combined.
7Add 1 egg at a time and mix well.
8Add sour cream and mix until combined.
9Add the cooking cream little by little until combined.
10Pour the batter on the digestives base and bake it at pre-heated oven at 180 Celsius for 10 minutes.
11Then change the temperature to 160 Celsius and bake for 1 hour 30 minutes until skewer comes out clean.
12Leave it in the pan once baked and refrigerate it overnight.
13Drizzle the cake with gula melaka syrup and desiccated coconut.
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