Orange Thai Butter Cake

ORANGE THAI BUTTER ROYAL CAKE 

Serving: 8-inch square tin.

This version uses ONLY natural ingredients—no artificial orange paste, no colouring, no syrup.

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🍊 Orange Thai Royal Butter Cake (Natural Strong Orange Version)

Ingredients

A. For the Cake

Unsalted butter – 150 g (room temp, soft)

Fine sugar – 150 g

Eggs – 3 large

Cake flour – 150 g

Baking powder – 1 tsp

Salt – ⅛ tsp

Freshly reduced orange juice – 80 ml

Orange zest – 2 tbsp (from 2–3 oranges)

Vanilla – ½ tsp

Optional (natural booster): Orange marmalade – 1 tbsp

🍊 How to Make Strong Natural Orange Juice Concentrate

(Do this first)

1. Squeeze 120 ml fresh orange juice (from 2–3 oranges).

2. Pour into a small pot.

3. Simmer on low heat until it reduces to 80 ml.

4. Let cool completely before adding to the cake.

💡 This step intensifies the flavour without artificial ingredients.

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🍊 How to Infuse the Butter With Orange Aroma

This boosts fragrance dramatically.

1. Take 150 g butter (soft).

2. Add 1 tbsp of the zest into the butter.

3. Mix roughly.

4. Let it sit 15–30 minutes.

The citrus oils infuse into the fat → richer aroma.

(You will add the remaining 1 tbsp zest later.)

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🧡 Instructions

1. Prepare

1. Preheat oven to 160°C (fan) or 170°C (no fan).

2. Line and grease your 8-inch square tin.

3. Sift cake flour + baking powder + salt together.

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2. Creaming Step

1. Beat zest-infused butter + sugar for 5–7 minutes until pale and fluffy.

2. Add eggs one at a time, mixing well after each.

3. Add vanilla + the remaining 1 tbsp orange zest.

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3. Add Dry & Wet Ingredients

1. Add the flour mixture in 3 portions.

2. Alternate with the 80 ml concentrated orange juice.

3. If using it, add 1 tbsp orange marmalade during the wet addition.

⚠️ Mix gently. Do not overbeat or the cake will be dense

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4. Bake

1. Pour batter into the pan, level the top.

2. Bake 45–55 minutes or until toothpick comes out clean.

3. Let cool completely.

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⭐ Why This Version Tastes Extra Orangey (Naturally)

✔ 2 tbsp fresh zest → strongest natural citrus aroma

✔ Butter infusion → oils from zest spread through the whole cake

✔ Reduced orange juice → concentrated, deeper flavour

✔ Optional marmalade → natural peel oils + moisture

✔ No artificial colour or paste

This cake will taste bright, floral, and intensely orange even without syrup.

Crepe Layer Cake (Milk)

 Crepe Layer Cake (Milk)

 

SERVING 

8" round 

Approximately 20 layers

INGREDIENTS 

3 eggs 

60g sugar

105g flour

540g milk, warmed

38g unsalted butter

600g cream

75g sugar

1 tsp vanilla extract

STEPS 

1. Mix all ingredients. 
2. Sieve. 
3. Cook one layer after another. 
4. Cool. 
5. Apply cream.
6. Refrigerate.

New York Cheesecake

 New York Cheesecake 

Original recipe taken from: https://youtu.be/M_9FnvG3N2s

UTENSILS:

7 inches round removable bottom cake tin 

8 inches round cake tin (to replace the use of aluminum foil) 

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DIY SOUR CREAM (or you can replace easily with 200g natural yoghurt) 

180g whipping cream 

1 1/2 teaspoon lemon juice (or vinegar)

45g full cream milk 

STEPS: 

1. Mix all the ingredients together in a bowl. 
2. Leave aside to coagulate while you prepare the cookie base of the cheesecake. 
3. It should look like it has thickened and coagulated after a while at room temperature. 

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INGREDIENTS

94g Oreo cookies without cream (I used Jacob square biscuits) 

47g butter (melted) 

400g cream cheese 

100g brown sugar 

200g sour cream 

147g whipping cream 

2 eggs 

1 teaspoon vanilla extract (I didn't put)

14g corn starch 

11g lemon juice

STEPS: 

1. Put cookies in a plastic bag and crush with a rolling pin.
2. Melt the butter in a pot. Mix in the biscuit crumbs until it's all coated with butter. Spread on the 7 inches round tin which has been layered with baking paper at the bottom and sides. Press well with the back of the spatula.
3. Boil a pot of water. Pour half of the boiling water in a big tray and put inside the oven (not switched on, to be used later when baking the cheesecake). The other half of the boiling water in the pot is used to speed up the cream cheese to soften so that it is easier to whisk by hand. Put the bowl of cream cheese on top of the pot of boiling water.
4. Whisk the cream cheese, sugar, sour cream, whipping cream, egg and vanilla extract together. Mix in the starch and lemon juice. Mix well.
5. Pour the cheese mixture on the cookies base.
6. I then place the 7 inches round tin into the 8 inches round tin so to prevent the hot water bath from entering the cake (watch video for better understanding).
7. Bake at preheated oven at 170 degree Celsius for 40 to 45 minutes.
8. Leave the cake to cool in the oven for 1 hour.
9. Refrigerate the cheesecake overnight before serving.

NOTES

• I tried making chocolate flavour by adding in 80g of dark chocolate melted with 20g of whipping cream. I reduced 20g of the whipping cream which I used to melt the dark chocolate.
• When making homemade sour cream, I did reduce the whipping cream according to tally with the amount of whipping cream needed in the recipe.

I serve with homemade chocolate sauce 

Tastes good too 

Hi-Fiber Cheesecake

Hi-Fiber Cheesecake 

Original recipe taken from: http://www.myresipi.com/recipes/11496-hi-fibre-cheese-cakes

9" loose base tin 

* I used 7" loose base tin (hence, my cake is a little tall, exactly the height of the cake tin) and reduced the recipe to half. 

If you have 8" tin, it should be perfect. You can yield larger but shorter cake. 

INGREDIENTS

• BASE: 
• 100gm oats
• 80gm cornflakes (crushed) (I used bubble rice) 
• 100gm raisins (I used dates) 
• 3 tbsp brown sugar (I used 1 1/2 tbspn cuz I used dates) 
• 125gm butter 
• 1 tbsp honey/golden syrup (I used honey) 
• 
  
• FILLING: 
• 750gm cream cheese (room tempeature)
• 100gm brown sugar
• 170gm honey/golden syrup (I used honey) 
• 1 1/2 tsp vanilla extract
• 30gm corn starch
• 300gm UHT whipping cream
• 4 eggs (beaten)
• 80gm wheat germ (toasted) (I used quick oats) 
• 100gm pistachios/walnuts (chopped coarsely) (I used pecans) 
• 
  
• TOPPING: 
• 80gm multi grains (mixture of wheat germ,oats,cornflakes,raisins) (I used oats, sunflower seeds, bubble rice) 
• 2 tbsp brown sugar 
• (Mix all together)

STEPS: 

1. Place oat and bubble rice in a plastic bag. Smash finely using rolling pin. 
2. Melt butter in a pot. While liquid butter is hot, add raisins and brown sugar and stir till melted. 
3. Mix in all the other base ingredients into the pot. Mix well. 
4. Grease the cake tin with butter. 
5. Place (3) on the bottom and flatten with the back of the spoon. 
6. Bake the crust until you can see the edges leave the tin a little). I used Morgan's air fryer and it took about 15 minutes 160 degree Celsius). Leave aside to cool. 
7. Whisk cream cheese, brown sugar, honey and vanilla extract for 3-5 minutes. 
8. Add eggs and UHT cream. Continue whisking. 
9. Add corn starch. Continue whisking.
10. Stir in wheat germ and nuts using a spatula. 
11. Pour the filling mixture (10) into the tin. 
12. Mix all together topping ingredients and sprinkle on top of the cheese filling. 
13. Steam bake 180 degree Celsius for 1 hour - 1 hour and 30 minutes. 

NOTES

• I only preheated my oven at 150 degree Celsius 5-10 minutes before I put the cake tin into it. 
• I changed the temperature to 170-180 degree Celsius when baking the cake cuz the cake is tall and I'm afraid it might not cook well. I baked it up to 1 hour + I guess you can take it out when you feel the cake has firmed up instead of jiggling. 
• The sad part about this cake is that the topping makes the cake kinda messy when you slice the cake. 

Overall, my friends say it tastes just nice, not to sweet. Dad says it is a little sweet. So maybe, the sugar can be reduced a little bit. 8" loose base tin should do fine. I only have 7" one and the cake did rise a little after baked. It left 1 inch before it reaches the top of the tin.

I ate a few pieces already and gah - I go to the toilet quite often. 

So true as its name says.

 

Cotton Cheese Cake (Original)

Holla everybody - if you're interested in baking a fantastic Japanese cotton cheese cake with original milk flavour, here's the best recipe I can share with you.

Cotton Cheese Cake (Original)

Recipe credits: Eva Yu 

UTENSILS
9 inches round baking container (non-removable; overlay with a high parchment paper for cake removal after baked) 
Oven
Electric hand mixer
Spatula
Whisk
Weighing scale
Mixing bowls
1 large tray inserted with water (for water bath) 

INGREDIENTS 
250ml milk
250g cream cheese
60g butter
55g cake flour (low protein flour)
20g corn flour
Lemon zest (I substituted with half teaspoon of Vanilla essence)
6 egg yolks

6 egg whites
1/4 teaspoon of ream of tartar
130g sugar (I put only 110g)

STEPS

1. Pre-heat oven at 140 degree Celsius. 
2. By using double boiling method, melt milk, cream cheese and butter until the mixture is smooth with no precipitate. Stir continuously while melting with low fire. 
3. Remove from heat. Let the mixture cool for a while. Sieve in 2 times cake flour and corn flour. Mix well. 
4. Add in the egg yolk into the mixture 1 at a time. 
5. Add in Vanilla essence and mix well. 
6. Whisk egg whites until huge bubbles are formed. Add in cream of tartar. 
7. Add in sugar 3 times while whisking the egg whites until soft peak stage. 
8. Fold in 1/3 of the egg white mixture into the egg yolk mixture. 
9. Pour the mixture into the remaining 2/3 egg white mixture and fold carefully so that mixture is well blended.
10. Pour the batter into the mold.
11. By using water bath method, bake the cake at 140 degree Celsius (20 minutes) and 150 degree Celsius (60 minutes).
12. After baked, open the oven door slightly for 10 minutes.
13. Remove cake from the mold. Let the cake cool before storing it in the fridge. 
14. The cake is ready to be served after it has been refrigerated for a minimum of 3 hours. 

Chinese Version: 
牛奶 250ml
忌廉芝士（cream cheese）250克
牛油60克
蛋黃 6粒
低筋粉 55克
粟粉（玉米粉）20克
檸檬皮蓉（只黃色部份） 1個 （改放半茶匙的VANILLA香精） 
蛋白 6粒
塔塔粉 (cream of tartar) 1/4茶匙（或 2茶匙檸檬汁）
幼砂糖 130克 （我改放110克） 

做法：
預熱烤箱至 140度 
9寸活动模 （我用普通莫，自己铺纸高一点，方便取出蛋糕从莫） 

1. 隔水煮牛奶，CREAM CHEESE和牛油，直到滑身，没有颗粒。要不停搅拌。 

2. 熄火。待凉一会儿。分2次加入筛过的低粉和粟粉。 搅拌均衡。 

3. 蛋黄一颗一颗放进面糊内，搅拌均衡。

4. 加入VANILLA香精。搅拌均衡。 

5. 打发蛋白直到起大泡泡。加入塔塔粉。 

6. 分3次加入糖。打发蛋白直到湿性。 

7. 将1/3蛋白放入蛋黄糊内。微风蛋糕搅拌法。

8. 将搅拌好了的面糊倒入剩下的蛋白内，搅拌均衡。依然用回微风蛋糕搅拌法。切忌要把面糊搅拌均衡。不要让蛋白和蛋黄没搅拌均衡。 

9. 小心倒入铺好纸的莫内（如果用活动莫就可不用放纸）。

10. 隔水方式烘烤蛋糕140度（20分钟），150度（60分钟）。

11. 烤好后，开炉门小小10分钟，让蛋糕在里面放凉着先。

12. 取出蛋糕，整张纸提起来放在凉架上。脱模。记得不要放着纸在那边太久。会起水蒸气。如果用活动，就可以脱模了。 

13. 放凉装进冰箱3个小时后，蛋糕就能吃了。 

PS# 切忌不要倒扣。我有倒扣，要很小心因为我用纸铺，纸有点小湿。所以我蛋糕底部有小小给我压到一下。哈哈哈——所以，切忌，不要倒扣啊。烘焙愉快！

Special Cheese Cake

I'm bored. Here's another blog post update on how to make a non-bake special cheese cake. I called it special because I have not seen anybody making it using the way I did *or perhaps if there is, I seriously do not know it exists* So, I claim the rights for this.

Special Cheese Cake 

Ingredients 

(A)

2 bars of ordinary Oreo biscuits 

1/4 of a butter block 

(B)

270g Tatura cream cheese 

2 tablespoons of sugar 

1 bar of Oreo Blueberry Ice Cream biscuits 

Adequate London Swiss Roll Coffee cakes

(C)

Adequate Smarties

Ferrero Rocher chocolate 

Adequate cocoa powder 

Utensils
Whisk
Non-usable pan + bowl
Spatula
Paper stencil art + scissors
Plastic wrap + ordinary baking tray OR spring pan
Electric whisk
Plastic bag
Refrigerator
Sieve

Steps

1. Getting the base done: By using double boiling method with the bowl on top of the non-usable pan filled with water, melt the butter. 
2. Meanwhile, crush the ordinary flavoured biscuits in a clean plastic. 
3. Remove the biscuits and mix well with the melted butter. 
4. Place combined ingredients (A) into the ordinary baking tray lined with plastic wrap (if you are using the ordinary baking tray). Press the cookie base hard using the back of a spoon. 
5. Place the baking tray into the freezer to be chilled. 
6. Preparing the filing: By using the electric mixer, whisk the cream cheese until it turns smooth and creamy. 
7. Slowly add in sugar as you continue whisking. Stop whisking when the cream turns really smooth. 
8. Pour 2/3 of the cream cheese mixture on top of the hardened cookie base. 
9. Place London Swiss Roll cakes on top of the first layer of white cream cheese. 
10. Crush the Oreo Blueberry Ice Cream biscuits into big chunk pieces and mix together with the remaining 1/3 cream cheese. 
11. Spread the mixed cream cheese mixture on top of the London Swiss Roll cakes layer. 
12. Chilling the cake: Chill the whole cake in the refrigerator for approximately 2 hours before you carry and remove the plastic wrap to be placed on a nicer plate. 
13. Cutting the paper stencil: Use a pair of sharp scissors to cut a patterned paper stencil from an A4 paper. The pattern can be random. 
14. Decorating the cake: Remove the chilled cake from the refrigerator and decorate it with dusted cocoa powder using the paper stencil. You can also place Smarties and Ferrero Rocher chocolate as desired.  
15. The cake is ready to be served. 

Note  

• This type of cheese cake which does not require the use of whipping cream and gelatin. Therefore, it cannot withstand its original shape and texture for too long in room temperature condition. You need to eat them quickly after you take them out from the fridge. Otherwise, they are fine to stay in the fridge. 
• The Smarties' colour will drop out and melt if you keep the cake covered up in the fridge. I usually do not cover the cake with anything. It will turn a little hard on its surface but it'll be just fine when you serve it in room temperature.
• This recipe is great for those who do not have a weighing scale and oven at home. You can do this simply by rough estimation based on your liking. 
• This cake is great with a mint sensation that makes people wow. Also, it has cake texture inside which makes everything soft and cake-taste. It is not only cream cheese. Can you imagine that? 
• Just for you to understand the layers better: 

From bottom to top: 

Cookie base > Normal cream cheese > London Swiss Roll cakes > Blueberry Ice Cream mixed with cream cheese > Decorations 

Serve with a chill shandy. 

Cute little cheese cake. 

I hope that you'll like it! 

Chocolate Cotton Cheesecake

Coming back home means I'll be busy in the kitchen again. Haha - I only have 1 more month to bake before I start my practicum. I must seize the restricted time left to do what I like the most. ;) Okay, less talking, here goes the hero of the day - Chocolate Cotton Cheese Cake

I personally have not tasted this type of cake before. It is a total new experience for me.

Chocolate Cotton Cheesecake 

Original recipe taken from: Stella Pang

Ingredients 

A

130g cream cheese 

65g full cream milk 

30g butter 

B

4 egg yolks 

C

20g corn flour 

20g low protein flour/cake flour

1 tablespoon of cocoa powder 

D

4 egg whites

1/4 teaspoon of cream of tartar 

60g white sugar (if you are making this for the elders, use 40g then) 

Decoration

Chocolate chips 

Utensils Needed: 

6 inches non-removable baking tray with aluminium paper lining

Hand whisk for egg yolks

Electrical whisk for egg whites 

Bowls 

Tray which is big enough to fit the baking tray 

Sieve

Steps

1. Mix and stir well the mixture of A by using the double boiling method until smooth (cannot see any precipitate in the mixture). 
2. Mix in B and stir well. 
3. Sieve C and gradually mix into the cheese mixture slowly until it blended well. 
4. Whisk the egg whites until bubbles are formed. Add in cream of tartar. Continue whisking and gradually add in sugar. Whisk until soft peaks are formed. 
5. Pour mixture into the baking tray. Gently hit the corners of the tray to get rid of air bubbles. 
6. Sprinkle some chocolate chips on top.  
7. With water bath baking method, bake your cake at 150 degrees Celsius for about 60-70 minutes with up and bottom fire (fan-on). 
8. Chill in the refrigerator for 3-4 hours and serve. It really tastes like cotton!! Haha - 

Note:

Do know that every oven's temperature setting is different and you have to regulate the baking time and temperature accordingly. 

Below are some images for illustration purpose. 

The process of whisking cheese and egg yolks.

The process of adding flour into the mixture. 

The process of whisking egg whites. 

Do take note of how soft peaks look like.

The process of folding in all the mixtures and ready to be baked. 

Study what is water bath baking before you start to bake a cheese cake.

I'm glad that all turned out well and smooth for my first attempt =) 

Cream Cheese Chocolate Kiwi Cake

Christmas is coming to an end soon. For this year's Christmas, I decided to bake a cake. Initially, I wanted to bake Yule Log. Then, I sort of failed it because I felt unwell all of sudden and all baking mood went off. I messed up everything and ended up in frustration. Two days after that, the baking mood rose up again. The first thing that I did after I woke up was to bake -

Let me introduce you my first baked frosted cake. Initially, all I wanted to bake was just a chiffon cake. In the end, I put all my effort and time in it to produce a Christmas cake. I made the frosting from scratch, thus there isn't much recipe to share on that.

Cream Cheese Chocolate Kiwi Cake 

INGREDIENTS 

Chiffon cake 

Took from Jenny Wong Chew Kim 

A: 

30g of Cocoa powder mixed with 120ml hot water 

4 egg yolks 

60g sugar 

130g self raising flour 

1/2 teaspoon baking powder 

1/2 teaspoon baking soda 

60ml Canola cooking oil 

1 teaspoon vanilla extract 

B:

4 egg whites 

1/4 teaspoon cream of tartar 

60g sugar 

Methods:

1. Beat egg yolks and sugar until the colour of the mixture changes.
2. Mix in sifted cocoa mixture to avoid lumps. Whisk well. 
3. Mix in cooking oil and vanilla extract. Continue whisking.
4. Mix in sifted flour, baking soda and baking powder. Whisk all ingredients until they are well blended. 
5. Put the bowl aside. Use another bowl to beat the egg whites until bubbles are formed. Mix in cream of tartar. Continue whisking by adding little by little of sugar into the mixture. Whisk until you have formed soft peaks of egg whites mixture. Make sure you do not over beat the egg whites mixture. 
6. Pour half of the egg whites into egg yolks mixture and stir well using cut and turn method using a rubber pad. 
7. Pour in the mixed mixture into the remaining egg whites mixture and stir well using the same method. *It's important that you mix well here or else you will not have a good cake later* 
8. Pour batter into 6-8 inches baking tray to be baked at 160 degrees celcius for 35 minutes. Please study your oven yourself. 

I get this image on Google - this is an illustration of how soft peaks look like.

Frosting

A

400g room temperature cream cheese 

2 - 3 tablespoons of condensed milk 

B

150-200ml whipping cream 

ice water/ice cubes 

1/3 teaspoons of gelatin  

Methods: 

1. Whisk cream cheese until it is slightly melted. 
2. Mix in condensed milk and continue whisking until it turns smooth and soft. 
3. Whisk the whipping cream and gelatin powder with ice water bath method. 
4. Mix whipping cream with the cream cheese mixture gently and evenly.  

Decorations:

Crushed biscuit on the sides of the cake 

Chocolate love letters 

Soda biscuits 

Melted butter 

Method: 

1. Melt the butter with double boiling method. 
2. Place biscuits into a plastic bag. 
3. Crush the biscuits using a rolling pin. 
4. Mix butter and the crushed biscuit until they look like wet sand. 
5. You can use this as the base of the cake OR have them around the sides of the cake like what I did. 

I also used cocoa powder to decorate my cake. Unfortunately, I wasn't patient enough to wait till the cream cheese hardens at the top. It was messed up. This was how it looked like finally - 

If you are curious, what is that three floral things that I wanted to make supposedly - they are actually snow flakes. = = "

I cut these snowflakes myself. I was so excited when I was able to cut them out successfully. Unfortunately, it was all ruined at the end due to my impatience. =( By the way, it was easy to make snowflakes paper art. I believed anybody can do that, as long as you have a pair of hands. 

Ta-dah my cream cheese chocolate chiffon kiwi cake. 

It tasted awesome actually though it didn't look that good. 

Its sweetness was just nice for my family and myself. 

If only I have more decorations to make, I believed my cake will look more appealing. 

Happy merry x'mas anyway. 

Overall making of the cake 

1. Bake the chiffon cake. I used a 9 inches round tray, thus I can only cut my cake into 2 slices. If you use smaller tray, obviously you can have more layers. Chill the cake layers. You cannot apply frosting on warm cakes. 
2. Prepare the frosting. 
3. From bottom counting to the top, this was how I arranged the layers: 

• Chiffon layer 1 -- cream cheese -- crushed mixture biscuits -- cream cheese -- kiwi slices -- cream cheese -- chiffon layer 2 -- overall frosting 

     4.  Decorate your cake with any decoration stuff you have. Fruits, chocolate chips and etc.

     5.  Chill in the fridge for about 1 day for the best taste based on my experience. 

My Point of View

I'm not very experienced in how to bake and frost cakes. Thus, I was very careful in every procedure. In the end, I spent hours in the kitchen just to produce this 9 inches huge cake. I was fooled by the initial recipe which told me to use 9 inches round tray. So, next time, watch out for faulty recipe like this. I was told that 4 eggs recipe are meant to make only 6 inches cake. So, it's something to learn after all. I was dead tired when I finished decorating this cake. I laid flat on the bed and slept for 1-2 hours. It was crazily tiring to bake a cake from scratch especially when you are still an amateur baker. It's good if you can have an assistant by your side to do all the tedious cleaning work. I got so tired all because of the cleaning part. *groan* Anyway, it was overall a great experience. I'm glad that my family enjoyed this cake as much as I do. It tasted really just nice, honestly speaking from a person who aren't too crazy over sweet stuff. I like moderate sweetness and seriously, this cake is just nice. You do not have to reduce any sugar anymore. I used to hate recipes which simply asked you to eat sugar like as though it is free. Just - trust - me, this cake's sweetness is just nice already. Do not reduce anymore, unless you really want a sweet-less cake. 

The sides of the cake do look pretty, isn't it? 

Crushed soda biscuit (brown) mixed with crushed love letters (black-dark brown).

Bon Appetit! 

8 Inches Non-bake Oreo Cheesecake

Excited to make a non-bake Oreo cheesecake. It gained a huge welcome by all my housemates. Honestly, it tasted awesome. I prefer it much more than the Secret Recipe Oreo cheesecake. Reason is simply because I am not a person with sweet-tooth. I feel that SR's Oreo cheesecake is horrendously sweet. I prefer something moderate. This recipe that I made by referring to some online recipe suites my taste bud perfectly. Also, it is perfect for students to make - as we don't have proper utensils and an oven, this cake is wonderful. I hope it does for you too! Give it a try!

8 Inches Non-bake Oreo Cheesecake 

Difficulty level: 20% 

Preparation time: 

• with an electric mixer: 2 hours or less 
• without an electric mixer: 3 hours 

Ingredients: 

Crust 

2 bars of Oreo biscuits 

1/3 bar of Buttercup (room temperature) 

Cream Filing:

Room temperature of 3 bars of cream cheese (each 200+ g; means a total of 600+ g) 

1/2 lemon (juice extracted) 

Approximately 60 ml of condensed milk 

Middle Filing: 

1 cup of Coco Krunch 

1/2 bar of mini Oreo biscuits 

Decoration:

1/2 bar of mini Oreo biscuits (about 6 - 7)
Cocoa powder (Dust them on the surface of the cake with a sieve) 

Utensils: 

If possible, get a removable round baking tray (see picture below); if not, use an 8 inches round baking tray

Hand whisk / electric mixer / stand mixer 

Steps: 

1. CRUST: Crush the Oreo biscuits as fine as possible with a food processor or a rolling pin with biscuits wrapped in a plastic bag. Melt the butter by double boiler method. Mix the crushed biscuit and melted butter together. Press them hard on the bottom of the baking tray. Let it rest in the refrigerator freezer for about 1 hour meanwhile you are handling the cream cheese filing. 
2. CREAM CHEESE FILING: Whisk cream cheese and milk with an electric mixer or hand whisk until the mixture becomes smooth and soft. Add in lemon juice and continue whisking it. The consistency of the mixture should be thick but smooth.
3. ASSEMBLE: When it is done, pour half of the mixture of the cream cheese into the baking tray. Then, crush the Oreo biscuits and Coco Krunch (do not really need to crush) on top of the first layer cream cheese. Pour in the second layer of cream cheese mixture into the baking tray, covering up the Oreo biscuit and Coco Krunch. Smooth your cake surface with a flat surface bread spreader or cake spreader (if you have this in your kitchen). Refrigerate your cake in the freezer to be chilled for about 3 - 4 hours. 
4. GET IT OUT FROM THE REFRIGERATOR: Take out the cake from the freezer after you have refrigerated it for about 3 - 4 hours. Use a piece of plastic wrap to wrap the cake and continue putting it in the freezer. 
5. GET THE CAKE OUT: After chilling it for about 5 - 6 hours (when the cake is completely harden), use a knife to carefully cut the circumference of the cake. Push the bottom and the sides of the baking tray to loosen the biscuit layer. It should come out easily. The cake will be in a harden state at this moment - just like ice. 
6. DECORATE: Place the cake in a room temperature environment so that the cream cheese turns slightly soft (it takes only a while for the cream cheese to turn soft). Start placing your decoration as you desire. If you have a lot of decorations on top and the cream cheese is too soft, chill it in the freezer until it is slightly harden. Then, remember to put on the plastic wrap after you have decorated it. You may shift the cake down (no longer in the freezer) to be chilled and stored. 
7. SERVE: Remember to apply the plastic wrap every time you put it in the refrigerator if you cannot finish to avoid the cake from losing its moisture. 

THINGS TO KEEP IN MIND: 

• The addition of Coco Krunch is an amazing idea to me. It tastes great as when you eat the cream cheese, it is not only biscuit. The bite on the Coco Krunch is extraordinary and it feels like jello. You can skip this if you want to. 
• Try not to reduce the amount of buttercup used for biscuit crust base if you are not using an auto-removable baking tray. You will have a horrible time taking the cake out if you attempt to do so. Unless, you use a plastic wrap to go underneath the crust. Otherwise, it's better to ensure that the crust has sufficient butter oil. 

Below are some images for guidance and illustration

I gotten this image from Google as I didn't snap my actual one. 

So, this is what I meant by lining the plastic wrap/aluminium foil before placing biscuit and cream cheese. The purpose is so that it'd be easy for you take the cheese cake out later. If you are already using a removable baking tray, then you don't have to do this. You could take the risk like  I did as well if you want to - if you attempt not to do this lining.

This looks like a cheesecake - I took this from Google 

I wanted to show you guys what a removable baking tray is - 

This is probably not the actual name for this kitchenware but that's just what I call it 

Notice the side of the tray has some sort of socket and lock

Once you loosen it and the side can be expanded - 

The bottom lid can be moved up and the cake can be taken out perfectly 

This is the right kitchenware to be used supposedly when you are making cheese cake

However - if you do not have this and you are making cheese cake like once in a blue moon - - - 

Consider the 2 methods shown below: 

This is what a non-removable baking tray looks like 

Very common looking tray that I think many have seen before 

I did not put the lining and therefore, I got worried later, wondering if the cake can be taken out 

A  mistake that I have done previously was to decorate it before removing the cake out from the mould

Avoid making mistake like this if you want to have a perfect looking cake 

Just follow the steps that I have listed above 

They are the correct procedure

This is how doubling boiling method is to melt your butter 

Remember not to directly heat your butter 

Put your Oreo cookies in a plastic wrap like this and use a rolling pin to hit them hard 

Until they are crushed and look sand-like 

After applying the butter mixture, it should look like wet sand.

I used this brand of cream cheese 

As you can see, it is 250 + 20 gm 

Basically, I used 3 bars of this cream cheese 

After you have crushed the biscuits and mixed with butter mixture, 

this is how firm you need to press your base crust --- > basically, this is how it is gonna look like

Here's the Koko Crunch ready to be made as the middle filing of my cake 

As you can notice there is a middle brown line at the side of my cake - it's actually smashed Oreo cookies and semi-crushed Koko Crunch 

Later, I noticed that it would be perfect not to smash the Koko Crunch at all but please do so for the Oreo biscuits 

You seriously do not want big chunks of Oreo biscuits when you are eating the smooth cheese cake 

Staying at a rented house, we do not really have fully equipped baking tools 

So, here we are using the big shallow container to be our mixing bowl 

We used the traditional hand whisk method to do this 

It takes really a lucrative amount of effort and energy to get the work done 

You are supposed to whisk the cream cheese and milk until it is smooth and 80% liquid-fy look 

I hope that the picture illustrates the smoothness of the cream cheese good enough for you to refer

It looks really like cream 

When you take the cream cheese out from the plastic, they have rough surfaces 

You need to whisk till they are smooth just like cream - try to imagine a heavier version of whipping cream texture - that's how it should look like 

Counting from bottom to the top layer 

Crust: Oreo biscuit + butter mixture 

Cream cheese (1/2 of the mixture)

Smashed oreo biscuit + Koko Crunch 

Cream cheese (the other half of the mixture)

Feel free to skip the smashed oreo biscuit and Koko Crunch if you do not want to have those 

It's just something extra that makes your cake taller and prettier