For Crust
Digestive biscuit 100g (ard 5 pieces)
Melted Butter 30g
Crushed biscuits into crumbs, add melted butter. Stir until combined. Divide mixture between moulds and press down firmly to make crust.
For Filling
Cream Cheese 250g
Granulated Sugar 110g
Corn Starch 1/2 tsp
Vanilla Essence 1/2 tsp
Fresh Lemon Juice 1 tbsp
Eggs 2
For Topping
1 small can of Hosen Half Peach
Method:
1) Beat Cream Cheese in low speed until smooth.
2) Add sugar, corn starch, vanilla essence and lemon juice and beat until creamy.
3) Beat in eggs, 1 at a time until smooth.
4) Pour cream cheese mixture into crust cup.
5) Preheat oven at 180 degree celsius for about 20 mins or until lightly risen. Refrigerate for at least 2 hours before serving.
6) Before serving, arrange peaches carefully on top of cream cheese crust cake.
