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  • Margarine 50.0 g
  • Caster Sugar 50.0 g
  • Cake Flour 50.0 g
  • Almond, grounded 50.0 g

Crumble Base

  • Crumble, baked 200.0 g
  • Margarine 30.0 g

Salted Egg Cream Cheese Filling


  • Raw Salted Egg, baked 60.0 g
  1. Crumble

    • Preheat oven to 160 degree Celsius.
    • Rough mix all the ingredients together.
    • Form Crumble and lay it flat on a baking tray.
    • Bake for 15 mins.
    • Once bake, remove from oven and allow it to cool off before use.
  2. Crumble Base

    • Mix crumble with margarine.
  3. Salted Egg Cream Cheese Filling

    • Whipped cream cheese and sugar together in a mixer on low speed.
    • Combine salted egg powder, corn flour, egg together and whisk well.
    • Once cream cheese mixture has a smooth texture, slowly add in egg mixture.
    • Whipped at medium speed till it is smooth and fluffy.
    • Once done, remove bowl from mixer and fold in whipped cream.
    • Transfer mixture into piping bag and store in chiller till use.
  4. Assemble

    • Preheat combi oven at 110 degree Celsius.
    • Use 4x4 rectangle (2cm diameter) silicon mould.
    • Spray silicon mould with oil spray.
    • Lay 20gm of crumble base in each mould and flatten it.
    • Pipe in 45gm of salted egg cheese filling onto each mould.
    • Give a gentle knock to let the filling flatten nicely.
    • Bake salted egg cheese cake with water bathe for 15-20mins.
    • Once baked, remove from oven and transfer it to blast freezer to cool off
    • Once harden, remove mini cheese cake from mould and transfer it to insert.
  5. Before Serving

    • Plate cheese cake on serving plates or tray.
    • Ready to serve.