Cheese cake

Ingredient (batter)

    Eggs (discharge 4 white eggs)                  10

    Sugar                                                               200gr

     Flour                                                                250gr

   Sweet condensed milk                                 2 tablespoon

      Unsalted butter                                             250gr

     Caster sugar (or any fine sugar)                2 tablespoon

Ingredient (cream)

      Pure or fresh cream                                      250ml

     Cream cheese   (Kraft brand)                      250gr

Topping

     Cheddar cheese (coarsely grated)                                

Method:

      Whisk: sugar and eggs until smooth white.  Add Flour, mix well (Do not over mix)

      Melt butter. Add sweet condensed milk and caster sugar to the melted butter. Add to the cake batter

Baking:

     Pour cake batter unto a greased baking tray/mould. Preferably square, 2 cm deep.

      Bake until light golden brown. (Sorry, not sure about the temperature. To my defense, it all depends of your oven, right?)

      After baking. Take cake out from mould and left to cool to room’s temperature.

Cream cheese:

      Simply whisk fresh/pure cream until hard and add the cream cheese. Mix well.

      Store in fridge for about 15mins or more.

Layer effect:

      After the cake is cool. Cut cakes in half (horizontally, side way).

      Spread the cream mixture to the top part of one of the cake.

      Then placed the 2^nd cake on top of 1^st cake which is already creamed.

      Cover/spread cream mixture to the entire cake evenly.

      Add grated cheese ALL OVER. (Hopefully the cheese will stick to the cream).

VOILA!!!! It’s all done.

Notes:

Store in fridge.

The brand of choice is Kraft cheddar cheese (in block) and Kraft cream cheese, but I guess you can always use other brand. Enjoy, I hope it works out.