Milo Cheesecake
Rich and creamy no-bake style cheesecake infused with chocolatey Milo powder for a delightful malt flavor.
Equipment
Ingredients
Ingredients
cream cheese (room temperature)
450 g
heavy cream (cold)
180 ml
Milo powder
240 ml
eggs (room temperature)
3 pcs
vanilla extract
15 ml
Instructions
Preheat oven
Preheat oven to 175°C and prepare the springform pan.
Mix ingredients
Combine cream cheese, heavy cream, Milo powder, eggs, and vanilla extract in a bowl until smooth.
Prepare pan
Line 8-inch springform pan with parchment paper.
Pour batter
Pour the mixture into the prepared springform pan.
Bake cheesecake
Bake for 33 minutes until center is jiggly but set at edges.
Cool at room temperature
Let cheesecake rest at room temperature for 1 hour.
Refrigerate overnight
Refrigerate the cheesecake overnight to set completely.
Original recipe
Storage
Store covered in refrigerator. Can be frozen for up to 1 month wrapped tightly in plastic wrap and foil.
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