Crust ingredients

• 150g of marie biscuits (crushed)
• 30g of CAP KIPAS UDANG Sweet Soya Sauce
• 30g of butter (melted)

Cake ingredients

• 400g of cream cheese
• 1 cup of sugar
• 1 tablespoon of wheat flour
• 1 tablespoon of lemon zest
• 1 tablespoon of lemon juice
• 1 tablespoon of vanilla essence
• 2 eggs
• 1 egg yolk
• ¼ cup of milk

Additional ingredients

• Wooden skewers
• A dash of CAP KIPAS UDANG Sweet Soya Sauce

Directions

1. First, prepare the crust by combining the crushed marie biscuits with the CAP KIPAS UDANG Sweet Soya Sauce and melted butter.
2. Mix well and press the crumb mixture into the bottom of an 8- or 9-inch diameter pan, and 2 inches high up the sides of the pan.
3. Put it in the fridge to chill.
4. Next, prepare the cake by combining the cream cheese, sugar, lemon zest, lemon juice and essence of vanilla. Whip the mixture until it becomes fluffy.
5. Add the eggs and egg yolk.
6. Whip on medium speed to an even consistency.
7. Add the milk.
8. Pour the mixture onto the chilled crust. Gently tap the baking pan to release any air bubbles from the cake mixture.
9. Using a wooden skewer or toothpick, draw soya sauce lines on top of the cake mixture.
10. Bake at 375°C for 45-50 minutes or until the centre remains firm when the pan is shaken.
11. Cool it on a wire rack for 15 minutes.
12. Remove from the pan and let it stand for awhile.
13. Refrigerate for at least 4 hours.
14. Your cheesecake is ready to be served!