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Ingredients for Cracker Crust

  • Fine Ground Cracker 300.0 g
  • BEST FOODS Butter Flavoured Margarine 1 kg 80.0 g
  • Egg (egg white only) 1.0 egg
  • Condensed Milk 40.0 g

Ingredients for Thai Tea Cheesecake Filling

  • Fresh Milk 450.0 g
  • Thai Tea Powder 30.0 g
  • Sugar 120.0 g
  • Corn Flour 35.0 g
  • Eggs 3.0 egg
  • Whipping Cream 150.0 g
  • Room Temperature Cream Cheese 500.0 g
  • BEST FOODS Butter Flavoured Margarine 1 kg 90.0 g
  • Egg Yolk, for brushing cheese cake
  • Fresh Strawberry and Mint, for garnishing

The extension menu from all time favourite Thai tea ingredient.



  1. Ingredients for Cracker Crust

    • In a small bowl, mix ground cracker, Best Foods Butter Flavoured Margarine, egg white and condensed milk together.
    • Press the cracker mixture into a 2lb-mold tray, refrigerate and set aside.
  2. Ingredients for Thai Tea Cheesecake Filling

    • Warm milk until boiling, add Thai tea powder and stir well. Turn off the heat, close the lid and leave for 10 minutes. Strain the mixture and set aside.
    • Mix sugar, corn flour, egg yolk and whip cream with the mixture prepared in step 1. Whisk the ingredients by hand until just combined.
    • Heat the filling on boiling water until thickened.
    • Add cream cheese and Best Foods Butter Flavoured Margarine to the mixture. Continue beating the mixture until incorporated. Set aside.
    • Pour the cream cheese filling over the graham cracker bottom layer, chill in the refrigerator for 30 minutes.
    • Brush the surface with egg yolk. Bake at 160°C for 30 minutes. Take out from the oven and let cool completely. Unmold the cheesecake. To serve, slice the cheesecake into 8 equal portions and decorate with fresh strawberry and mint.

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