Graham Biscuit Cheesecake - Joleen Tan


Graham Biscuit Cheesecake 
Recipe adapted- by Wendi Khiew
 

250g cream cheese
90g icing sugar (please adjust sweetness accordingly)
80g butter, softened
About half packet of cream crackers
Adequate amount of fresh milk



1. Beat cream cheese, icing sugar and butter till light.
2. Pour milk into a plate and dip the cream crackers for a few second and arrange them in a single layer in your baking tin.
3. Spread cream cheese layer on the arranged biscuits.
4. Repeat the layering process and finish with cream cheese for the top layer.
5. Set the cake in the fridge for at least 2 hours or overnight.


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Fiona Lau

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