1) Bottom Layer
McVitie’s Digestives Cookies
2 tbsp of sugar (30gm)
6 tbsp of butter (salted) (85gm)
Method:
Use plastic bag and make digestive cookies into crumbs
Mix in sugar and butter
Use a flat utensil to flatten digestive cookies into your square cake mould
2) Cream Cheese Filling
500gm cream cheese (Philadelphia Cream Cheese)
100gm icing sugar
1 tsp of vanilla essence
Method:
Use a mixer to beat cream cheese, sugar until fluffy and add vanilla essence
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3) Oreo Filling (Middle Layer)
Crush oreo cookies (Bought pre-crushed oreo cookies)
6 tbsp of butter (salted) (85gm)
Method:
Use plastic bag and make oreo cookies into crumbs
Mix in butter
Use a flat utensil to flatten oreo cookies into your layer
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4) Lemon Yogurt Cream Cheese Filling (Another layer)
500gm cream cheese
1/2 cup of lemon juice (sieve out seeds)
1 tsp of vanilla essence
1/2 cup of greek yogurt (Use greek yogurt because it’s not too watery)
A pinch of salt
(If you prefer sweet taste, add sugar 100gm) or you can omit
Try before you apply to layer
Method:
Use a mixer to above together (Make sure you try first, if you don’t like sour taste, then add sugar)
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Warning:
To make a cheesecake, involve cost around RM65 – RM70
Storage:
Keep in fridge bottom layer for 1 day to 2 days, if it’s not hard enough, put into freezer for few mins then remember to take out or else it’ll turn harden like rock!
Tips:
Everytime you want to apply a layer, make sure each layer store into fridge, harden then only pour another layer on top
