New York Cheesecake

Serves 8 - 10 persons

Ingredients
120g digestive biscuits (crushed until crumbly)
45g salted butter (melted)
405g cream cheese (at room temperature)
80g caster sugar
15g cornstarch (acts as a stabiliser to present curdling)
2 eggs (at room temperature)
105ml whipping cream (at room temperature)
1/2 tsp vanilla essence
1/4 tsp lemon essence (optional)
Lemon zest (from 1 lemon)

Method
- Add melted butter to the crushed digestive biscuits, mix well until it binds nicely without loose crumbs.
- Wrap aluminium foil around the exterior bottom and sides of a 6" springform pan so that no liquid can seep through during baking. Lightly coat melted butter on sides and bottom of the pan before placing the biscuit crumbs on the base of pan using the back of a spoon. Ensure that the biscuit is evenly spread, and press down firmly. Set aside first.
- Preheat the oven to fanned mode 150 degree C. Put the waterbath in the oven (I use a square cake tin which is about 1.5inches bigger than the springform pan, fill it half with water).
- Using a mixer on low speed, beat the cream cheese till soft. Add the caster sugar and mix. Add the cornstarch and mix well. Add the vanilla and lemon essence. Do not overbeat.
- Add cream and mix before adding in the eggs, 1 at a time.  Do not overbeat.
- Pour the mixture into the springform pan. Bake in oven over the waterbath for about 60-70mins. Keep monitoring towards the end of baking.
- Remove from oven when the top is light brown and abit springy to the touch and the sides have come off the pan slightly.
- Only remove the cake from the tin when it is completely cool. Otherwise, the cake will come apart.
- Best to chill the cake overnight in the fridge before serving.