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Cheesecake crust @ Lapisan biskut kek keju

I have kept this cheesecake crust recipe for decades. This is the recipe that my mom used to make countlessly whenever she made cheesecakes. It never failed us but as time went by, we gave it a tweak sometimes, by adding some nuts, crushed cornflakes or cocoa powder.

IMG 4329 1 WEB2 3 gourmetwhisk by mazmin shariff

When I was young, the only biscuits my mom used was Marie biscuits. Sometimes she mixed it with crushed cream crackers. It tasted good. Sweet with a subtle of saltiness, perfect to offset the sweetness of the cheesecake. This base suits both baked or no-bake cheesecakes. For both types of cheesecakes, we would prebake the crust before pouring the filling in.

IMG 4332 1 WEB2 2 gourmetwhisk by mazmin shariff

A simple yet valuable recipe Mak Jelon!

Cheesecake crust

Recipe by Mazmin ShariffCourse: DessertCuisine: EuropeanDifficulty: Easy
Servings

1

9″ cake
Prep time

15

minutes
Cooking time

8

minutes
Cost

5

Ringgit

INGREDIENTS

  • 200 grams crushed digestive biscuits

  • 90 grams butter, melted

  • 1 tablespoon fine sugar

instructions

  • Preheat oven to 180C
  • Line baking pan with parchment paper.
  • Mix all ingredients well.
  • Pour into baking pan and press firmly using the back of a glass.
  • Bake for 8 minutes.

Lapisan biskut kek keju

Mari kami kongsikan resipi lapisan biskut kek keju yang paling senang dalam simpanan kami selama puluhan tahun. Ini dari buku resipi Mak Jelon. Dari resipi ni boleh dipelbagaikan variasinya. Bagaimana? Dengan tambahkan kacang badam atau jenis kekacang lain, serbuk koko atau cornflakes hancur.

Tapak kek keju biasanya dibakar untuk dapatkan tekstur yang lebih rangup. Teksturnya juga bergantung pada biskut yang digunakan. Yang paling kami suka ialah biskut ‘digestive’ jenama ‘McVitie’s’ yang biasa dijual di pasaraya. Jenama ‘Marks & Spencer’ juga sedap. Kalau resipi asal, mak kami cuma gunakan biskut ‘Marie dan biskut ‘çream cracker”(cap Ping Pong paling sedap) saja.

Untuk jadikan tapak kek keju, mestilah bakar dulu tapaknya untuk dapatkan tekstur biskut yang rangup. Silalah cuba resipi Mak Jelon kami!

info

Persiapan

15 minutes

Masak

8 minutes

Kos

5 Ringgit

bahan-bahan

  • 200 gram biskut ‘digestive’ hancur

  • 90 gram mentega, dicairkan

  • 1 sudu besar gula halus

cara-cara

  • .Panaskan oven 180C.
  • Jika loyang bukan jenis ‘non-stick’, alaskan dengan kertas parchment.
  • Campurkan semua bahan dan kacau rata.
  • Tabur dalam loyang dan tekan rata supaya lapisan padat dan tak berderai.
  • Bakar 8 minit di rak paling bawah. Resipi ini cukup untuk tapak kek 9 inci bulat.


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About Me

Mazmin Shariff

A mom, baker and cook, living in Malaysia, sharing the best curated tips and recipes she has in her collection just in case she lost all the recipes written in hardcopies.

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