小K

Estimate time: 40mins [10mins for part (I), 30mins for part (II)]

Estimate cost: RM21.47 (RM42.65)

[Biscuits - RM5.30, butter unsalted(1block) - RM3.87 (RM12.90),

Cream Cheese(1block) - RM9.60, Castor sugar(1KG) - RM0.55 (RM5.50),

Milk(1L) - RM0.75 (RM5.00), Egg - RM0.45, Lemon(1) - RM0.45 (RM0.90),

Gelatine - RM0.50 (RM3.00) ]

INGREDIENTS

a) Digestive Biscuits - 10 slices

b) Butter - 60g

c) Cream Cheese Philadephia - 1 block

d) Castor Sugar - 100g

e) Milk - 120g

f) Egg Yolk - 1 no.

g) Lemon - 1/2 pcs 

h) Gelatine - 2 tablespoon

i) Container for Cheesecake

j) Hot Water - Amount for melting Gelatine

PART (I)

1.1) Butter and cream chesse should be at room temperature

1.2) Crush the biscuits, mix the butter well

1.3) Place (2) into the container and spread it even 

1.4) Leave it in fridge to harden and start part (II)

PART (II)

2.1) Take a small container, take the egg yolk, squeeze the lemon for juice and mix well

2.2) Cut the cream cheese in dice and put in the container for mixing ingredients

2.3) Pour sugar into mixing container, mix well

2.4) Add milk to the mixture, mix well

2.5) Add (2.1) to the mixture, mix well 

2.6) Melt the gelatine with hot water till dissolved, pour into mixture evenly and mix well

2.7) Once gelatine pour into mixture, take out container with biscuit crumble layer, pour into container immediately

2.8) Put the container in fridge for 2 hours until the cheese layer harden 

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