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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