Recipe: Salted Egg Cheese Cake

Not sure whether you’re craving for something sweet or salty? Why not have a little of both at the same time? With easily accessible ingredients and no baking required, this is a great recipe to try for a quiet Sunday!

Salted Egg Cheese Cake

By Margarita Lee

Margarita Lee

Ingredients A:

  • 100g Digestive biscuit
  • 40g Melted butter

Ingredients B:

  • 225g Cream cheese (after 2 hours at room temperature)
  • 60g Sugar
  • 160ml Whipping cream/thickened cream
  • 2 tsp Gelatine powder 
  • 80ml Warm milk
  • 3 Salted egg yolk (steamed and mashed through sieve)

Ingredients C:

  • 100ml Milk
  • 20ml Butter
  • 10g Sugar 
  • 1 tbsp Milk powder (optional) 
  • 1 Salted egg yolk (steamed and mashed through sieve)


Photo by Margarita Lee


  1. Grease a 16cm springform cake pan and line the base with baking paper. Place pan on a baking tray.
  2. Break up the digestive biscuits and crush with a food processor. Add butter and process until combined, then transfer to the prepared pan and press mixture firmly and evenly over the base with a glass. Chill in the fridge until required.
  3. Use a fork to whisk the gelatine into warm milk until dissolved. Set aside for later use. 
  4. Place the cream cheese and sugar in a large bowl or food processor. Whip or process the mixture until well combined and smooth. 
  5. Gradually beat in the whipping/thickened cream. Beat for 1 minute or until the mixture has thickened. 
  6. Add in mashed salted egg yolks from Ingredients B. 
  7. Add in the prepared gelatin mixture.
  8. Spoon the cheesecake mixture into the prepared pan. Place in the fridge for 4 hours or overnight until set.
  9. In a small saucepan or wok, melt butter on medium low heat, then add in Ingredients C and simmer until the sauce is slightly thickened. Drizzle the sauce over the cheesecake prior to serving.
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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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