INGREDIENTS: 15cm Round Pan
75g Digestive Biscuits (6-7 pcs)
40g unsalted butter (3 Tbsp)
330g Cream Cheese (1 ¼ Cup + 3 Tbsp)
2 eggs (113g)
113 g sugar (½ cup)
22g corn starch/corn flour (3 Tbsp)
30g milk (2 Tbsp)
7g unsalted butter (2 Tsp)
190g heavy whipping cream (¾ Cup)
½Tbsp lemon juice
½tsp vanilla extract
Directions:
Step 1. Preheat oven to 375 degrees with rack in lower third of oven.
Step 2
Butter bottom and sides of a 6-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.
Step 3
In a food processor, pulse graham crackers or digestive biscuits to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared pan and chill in the fridge till needed.
Step 4
In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in lemon zest and vanilla extract. Add the heavy cream, followed by the corn starch. Mix until well incorporated.
Step 5
Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.
Step 6
Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.
Step 7
To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.
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