Kaya Cheesecake With Fruity Pebbles (Domestic Diva Cooking Masterclass 2016)

 

INGREDIENTS

• 85 g POST Fruity Pebbles, process into fine crumbs
• 2 tbsps melted butter (30 g)
• 225 g cream cheese
• ½ cup granulated sugar (75 g)
• ½ tsp cornstarch
• ½ tsp pure vanilla extract
• 1 tbsp freshly squeezed lemon juice
• 2 eggs
• 1 bottle of Kayamila Coconut Kaya Spread

STEPS

01.

Use a food processor to process POST Fruity Pebbles into fine crumbs.

02.

In a bowl, add POST Fruity Pebbles and melted butter. Stir until combined. Divide the mixture between cupcake molds lined with liners. And press down firmly to make crust.

03.

In a bowl add in softened cream cheese and beat on a low speed until smooth.

04.

Add sugar, cornstarch, vanilla extract, and lemon juice and Kayamila Coconut Kaya spread. Whisk until creamy.

05.

Add in the eggs one at a time until smooth. There should be no lumps.

06.

Divide cream cheese mixture between the cupcake molds. Fill almost to the top. Bake in the oven preheated to 150 C for about 25 mins, or until slightly risen.

07.

Extract from the oven and refrigerate for at least 1 hour before serving. Resting overnight is the best. Decorate with POST Fruity Pebbles before serving.

Recipe and Photo: CulinaryOn