I like this cake. Remove from refrigerator 15 minute before eating for softer cream and the biscuit crust melt in mouth.
500 gr cream cheeese
¼ cup icing sugar
1 teaspoon vanilla essence
1 cup whipped cream
Fruit of cherry
100 gr Khong Guan’s Marie Biscuits
75 gr Roma’s Digestive Biscuits
185 gr Khong Guan’s Cream Crackers
½ cup butter, melted
1. For crust, mix biscuits, disgestive biscuits, and cream cracker in food proccessor until becomes crumbs. Mix the crumb mixture and melted butter in a bowl. Press the crumb mixture into the bottom of pan. Refrigerate while preparing filling.
2. For Cream cheese mixture, Beat the cream cheese until smooth, then slowly add the icing sugar and vanilla. Beat mixture until well blended. Slowly beat the cream cheese mixture into whipped cream.
3. Spoon blueberry jam into the cracker crust, then fill with cream cheese mixture.
4. Top with cherry and drop with blueberry jam. Chill for 6 hours until firm before serving.
|Refrigerate before serving|
|a slice for me|