Chilled Cheese Cake

Chilled Cheese Cake

This Chilled Cheese Cake is very rich with cream

e.g. cream cheese, whipping cream and evaporated milk.

This weekend, I really go "ga ga"...Saturday cooked "Stir Fried Radish Cake"

and Sunday make Chilled Cheese Cake.

It is very easy to make...you must try it out.

I am sure your loved ones will love this cake.

420 g cream crackers or digestive biscuits.

Put the cream crackers into the food processor.

And process until fine or crumbly in texture.

Pour out the process cream crackers.

Melt 250 g butter or margarine.

Keep both at one side.

Once the butter or margarine is cool,

pour into the process cream crackers.

Mix until combined and leave at one side.

I do not have spring form pan, thus I am using

dessert plate and line with cling film wrap.

It will be my first and last of using cling film wrap

because it is very hard to take out the cheese cake.

Please use aluminium foil...which is way easier.

Pour one third of the process cream crackers

into the dessert plate.

And press the cream crackers firmly with the

back of spoon or use your palm.

Put into the fridge to chill.

400g evaporated milk (chilled) - (one tin)

200 ml whipping cream (chilled) - (one small carton)

200 ml hot water and mix with 3 tablespoons of gelatin and cool

250 g caster sugar

2 blocks of 250 g cream cheese (room temperature)

Beat cream cheese with evaporated milk and whipping cream

until creamy.

Pour in the caster sugar and beat further.

Lastly pour in the gelatine.

And beat until combined.

The cream crackers able to make 3 plates.

Pour the mixture into the 3 plates equally and

chill for 2 hours or overnight.

Take out the plate and lift up the cling film wrap

in order to lift up the cheese cake and place

it onto a flat plate and cut into your desire sizes.

Chilled Cheese Cake.