A rich, creamy baked cheesecake with the classic malty flavour of Milo. Simple ingredients, stunning result.
INGREDIENTS
• 454 grams cream cheese
• 3/4 cups thickened cream
• 1 cup of Milo powder
• 3 large eggs
• 1 tablespoon of vanilla extract
STEPS
1. Preheat oven: Preheat your oven to 175°C. Line an 8-inch springform cake pan with parchment paper.
2. Mix the batter: Combine 454 grams cream cheese, ¾ cup thickened cream, 1 cup Milo powder, three large eggs, and one tablespoon of vanilla extract in a bowl. Mix until smooth and well combined, then pour into the prepared springform pan.
3. Bake: Bake for 33 minutes. The centre will still be jiggly when done — that’s perfect!
4. Rest at room temperature: Remove from the oven and let the cheesecake rest at room temperature for 1 hour. Do not skip this step — it helps prevent cracking.
5. Refrigerate overnight: Transfer to the refrigerator and chill overnight before slicing and serving.
NOTES
• Make sure your cream cheese is at room temperature before mixing for a smoother batter.
• The jiggly centre will firm up as it cools and chills — don’t be tempted to over-bake.
• Serve as-is or dust with extra Milo powder on top for garnish.
