6392 
3
Ingredients
1kg Cream Cheese
250g Icing Sugar
55g Corn Flour
4 nos Eggs
1 nos Lemon Zest
10 g Vanilla Essence
60 g UHT Milk
225g Natural Yoghurt
65 g Egg White
65 g Castor Sugar
100g Crushed Biscuit
100g Unsalted Butter
Directions
Heat up the oven with temperatute set 150C.
Beat cream cheese, icing sugar and corn flour until creamy.
Add in egg one by one follow by lemon zest (thin skin fine sliced), yoghurt, lemon juice and milk.
Meanwhile beat the egg white and sugar until become meringue.
Fold in the merengue into the cream cheese mixture.
Put the crusted biscuit and scrap with unslated butter in cake mould.
The pour the cake mixture and bake in the oven with temp 150C / 45 minutes on water bath.
Heat up the oven with temperatute set 150C.
Beat cream cheese, icing sugar and corn flour until creamy.
Add in egg one by one follow by lemon zest (thin skin fine sliced), yoghurt, lemon juice and milk.
Meanwhile beat the egg white and sugar until become meringue.
Fold in the merengue into the cream cheese mixture.
Put the crusted biscuit and scrap with unslated butter in cake mould.
The pour the cake mixture and bake in the oven with temp 150C / 45 minutes on water bath.
Reviews (displaying 3 of 3 )
chef sabri...attach lah gambarr...pasti lagi besttt, x dpt rasa..dpt tenguk gambar pun jadi laaa
I bet this one is delicious!!
cheeeseeeee... yummyyy...
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