• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Base:
  • 40gm Feuilletine
  • 15gm Sugar
  • 36gm Butter
  • Cheesecake:
  • 1kg cream cheese
  • 150g sugar
  • 3 eggs
  • 1 lemon
  • 110g yoghurt
  • 100g whipping cream
  • 100g fresh milk


  1. Seal the bottom of the cake ring with cling film and wrap with aluminium foil. Place on a baking tray.
  2. Mix together feuilletine, sugar and melted butter in a bowl.
  3. Fill the feuilletine mixture inside the cake ring and press with a spoon to make a base.
  4. Bake the base at 160 degrees Celcius for 7-9 minutes.
  5. Remove from oven and let cool completely.
  6. Cheese Filling:
  7. Beat cream cheese and sugar until smooth in mixer bowl.
  8. Mix in 3 eggs one by one. Mix in juice of one whole lemon and add some lemon zest for flavouring.
  9. Mix in the yoghurt, cream and milk until mixture is smooth.
  10. Pour the filling into cake ring. Pour boiling water into baking tray around the sealed -bottomed cake ring and steam bake in oven at 120 degrees Celcius for 2-3 hours.
  11. After baking is complete, remove from oven and let it cool completely.
  12. Carefully remove cake from cake ring, place in chiller at least 2 hours before serving. You may decorate with fruits just before serving.

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