Ingredients
For the Crust
200 g digestive biscuits (or graham crackers)
100 g melted butter
For the Cheesecake Filling
400 g cream cheese (softened)
200 ml heavy cream
120 g sugar
3 large eggs
1 tablespoon vanilla extract
2 tablespoons cornstarch
1 tablespoon lemon juice
200 ml milk
Instructions
- Prepare the crust
- Crush the biscuits until they become fine crumbs.
- Mix with melted butter.
- Press the mixture firmly into the bottom of a square or rectangular baking pan.
- Place in the fridge for 15 minutes to set.
- Prepare the cheesecake filling
- In a bowl, beat the cream cheese until smooth.
- Add sugar and mix well.
- Add eggs one by one while mixing.
- Add vanilla, lemon juice, milk, and heavy cream.
- Add cornstarch and mix until smooth and creamy.
- Bake
- Pour the filling over the prepared crust.
- Preheat oven to 160°C (320°F).
- Bake for 45–55 minutes until the top is lightly golden and the center is slightly soft.
- Turn off the oven and let the cheesecake cool inside for 30 minutes.
- Chill
Place the cheesecake in the refrigerator for at least 4 hours (preferably overnight) before cutting.
Serving Tips
Cut into square slices and serve chilled for the best creamy texture.