Cheese Cake

Ingredients:

Biscuit base
150g Digestive biscuit, crushed
150g Butter - melted
Mix all the above ingredients and press onto the cake tin base.

Filling:
250g Cream cheese (keep at room temperature before use)
65g Whipping cream
60g Sugar (half portion to egg yolks and egg whites)
3 Egg yolks
3 Egg whites
1/2tsp Vanilla flavour
1 tsp Lemon juice

Method:

1. Cream the cheese with 30 g sugar together.

2. Slowly add in the whipping cream together with vanilla and lemon juice. Beat the mixture till light and fluffy and smooth at medium speed. Slowly add egg yolks one at a time until all combined.
3,Whisk egg whites and balance 30g sugar till peak form.

4. Use spatula to fold egg whites to cheese mixture.
5. Pour cheese mixture into prepared cake tin (with biscuit base) and put into a bigger cake tin which fill with some water. ( To prevent water from seeping into the removable bottom of the pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan)
6. Steam bake at 160C for about 1 hour and leave to cool.
7.Put cheese cake in fridge for 1-2 hours (preferably overnight) before serve.