Light New York Cheesecake

Recipe adapted from Baking Mom

Light New York Cheesecake

*5" round cake

Ingredients(A)

100g digestive biscuits - crushed (I used 80g)

70g melted butter (i used 40g) 

(B)

250g cream cheese - soften at room temperature

75g sugar

2 eggs

15g corn flour - sieved

10ml lemon juice

80ml milk

Intructions
*Prep tin for waterbath

*Use removable base tin

1. Mix (A) ingredients together, and press the mixture into a tin. Set it aside in the refrigerator.
2. Preheat oven to 160C.
3. Beat cream cheese and sugar until pale and smooth.
4. Add in 1 egg at a time and mix well after each addition.
5. Add in the corn flour and mix well. Add in the lemon juice & milk gradually, mix well. Tap on table top few times to release air bubbles.
6. Remove tin from fridge, grease the side lightly with butter.
7. Wrap the cake tin with the foil.
8. Pour the cheese mixture into your prepared mould from a high height, say about 30cm (this helps to release air bubbles in the batter) and bake via waterbath method for about 45min, then another 15-20min at 150C.
9. Once done, leave it to cool in the oven for about 30 mins, with the oven door slightly ajar.  Then leave it to cool it in room temperature for another 30mins. Lastly, leave it to chill in the fridge for at least 4 hours (mine stay in the fridge overnight).