Perfect Milo Cheesecake
Perfect Milo Cheesecake
Ingredients
- 450 grams cream cheese, softened
- 180 milliliters heavy cream
- 120 grams Milo powder
- 3 eggs, large
- 1 tablespoon vanilla extract
- 1 sheet parchment paper, for lining
Instructions
- 1
Preheat your oven to 350°F.
⏱️ 15 min•🌡️ 350
- 2
Line an 8-inch springform cake pan with parchment paper. Ensure the parchment paper covers the bottom and extends up the sides.
⏱️ 2 min
- 3
In a large mixing bowl, combine the softened cream cheese, heavy cream, Milo powder, eggs, and vanilla extract.
⏱️ 3 min
- 4
Using a hand mixer, beat all the ingredients together until the mixture is smooth and well combined, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 5
Pour the cheesecake mixture into the prepared 8-inch springform cake pan.
⏱️ 1 min
- 6
Bake in the preheated oven for 33 minutes. The center of the cheesecake will still be jiggly when gently shaken.
⏱️ 33 min•🌡️ 350
- 7
Remove the cheesecake from the oven and let it rest at room temperature for 1 hour to cool gradually.
⏱️ 60 min
- 8
Once cooled, transfer the cheesecake to the refrigerator and chill overnight (approximately 12 hours) to allow it to set completely.
⏱️ 720 min
- 9
Serve the chilled cheesecake. Optionally, garnish with a sprinkle of additional Milo powder before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Perfect Milo Cheesecake
- 450 grams cream cheese, softened
- 180 milliliters heavy cream
- 120 grams Milo powder
- 3 eggs, large
- 1 tablespoon vanilla extract
- 1 sheet parchment paper, for lining
Instructions
- 1
Preheat your oven to 350°F.
⏱️ 15 min•🌡️ 350 - 2
Line an 8-inch springform cake pan with parchment paper. Ensure the parchment paper covers the bottom and extends up the sides.
⏱️ 2 min - 3
In a large mixing bowl, combine the softened cream cheese, heavy cream, Milo powder, eggs, and vanilla extract.
⏱️ 3 min - 4
Using a hand mixer, beat all the ingredients together until the mixture is smooth and well combined, scraping down the sides of the bowl as needed.
⏱️ 5 min - 5
Pour the cheesecake mixture into the prepared 8-inch springform cake pan.
⏱️ 1 min - 6
Bake in the preheated oven for 33 minutes. The center of the cheesecake will still be jiggly when gently shaken.
⏱️ 33 min•🌡️ 350 - 7
Remove the cheesecake from the oven and let it rest at room temperature for 1 hour to cool gradually.
⏱️ 60 min - 8
Once cooled, transfer the cheesecake to the refrigerator and chill overnight (approximately 12 hours) to allow it to set completely.
⏱️ 720 min - 9
Serve the chilled cheesecake. Optionally, garnish with a sprinkle of additional Milo powder before serving.
⏱️ 1 min