BASE - 7'' Round Mould
• RedMan Black Biscuit Vanilla Base | 68105 | 180 gm
• RedMan Unsalted Butter Lactic (melted) | 68328 | 50 gm
• Salt | 58413 | 1 gm

CHEESE MIXTURE
• Royal Victoria Cream Cheese | 51581 | 375 gm
• Jersey Sweetened Condensed Filled Milk | 63334 | 50 gm
• RedMan Icing Sugar | 1410 | 50 gm
• Baileys | --- | 100 gm
• Eggs | 12089 | 100 gm

Coffee Cream Filling
• Millac UHT Whipping Cream | 1917 | 100 gm
• Coffee Emulco | 66041 | 3 gm
• RedMan Milk Chocolate Couverture | 12426 | 80 gm

**BASE - 7'' Round Mould**
1. Crush the black biscuit.
2. Add in the melted butter and salt.
3. Use it as the base.

**CHEESE MIXTURE**
1. Cream the cream cheese, condensed milk, and icing sugar.
2. Slowly add in the egg and Baileys.
3. Bake at 170°C on the middle lower rack without fan for 30 minutes.
4. Turn off the heat, leave the cheesecake inside the oven for another 30 minutes.
5. Keep in the chiller overnight.

**Coffee Cream Filling**
1. Boil the dairy cream and coffee emulco and melt the milk chocolate.
2. Keep in the chiller overnight.

**ASSEMBLE**
1. Unmould the cheesecake.
2. Decorate with Coffee Ganache.