| Ingredient | Method |
| Base : 138g crushed digestive biscuit, 75g salted butter Filling: 250g cream cheese, 40g caster sugar, 2B eggs, 20g butter, 40g condensed milk, 60g sour cream, 1tsp lemon juice, 60g milk 30g corn starch,1tsp vanilla extract flavor A: 20g cocoa powder 40g dark chocolate coins, melted 15g milk flavor B: 10g mint powder 15g mill Topping A: (Mix Well) 60g dark chocolate coins, melted 30g sour cream Topping B: (Mix Well) 30g sour cream 5g condensed milk | 1. Base: stir all ingredients until combined. Press mixture into base of 6 inches cake tin. 2. Filling: beat together the cream cheese, butter, condensed milk, sugar, and vanilla extract until thick and creamy. Add the egss, one at a time and continue mixing until the mixture is well blended. 3. Fold in lemon juice, sour cream and corn starch and mix until well combined. 4. Divide into two portion. First portion mix with flavor A and the last portion mix with flavor B. 5. Pour the chocolate batter into tin. Bake for 10 minutes. 6. Remove from oven, carefully pour the mint batter. Continue bake for 50- 60 minutes or until surface almost set at 160C. Cool completely and chill overnight. 7. Spread Topping A and B. Decorate as desired. |
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