Baked Cheese Cake

Ingredients
Crumb Base
250g digestive biscuits / marie biscuits / cookies or biscuits
90g butter (melted)
20g honey/golden syrup (best)/corn syrup
20g brown sugar
(honey and brown sugar may be omitted if the cookies have high sugar content)

Cheesecake Batter
500g cream cheese (Royal Victoria)
120g castor sugar
200g eggs
120g heavy cream / whipping cream
1 lemon or lime juice + zest (25g zest + 25g juice) - grate for zest using microplane

Directions
Crumb Base

• pound the digestive biscuits into very fine crumbs (put into ziplock and roll with a pin)
• add brown sugar and honey and mix well
• add butter but not everything leaving about 1/4 and adjust accordingly
• check the texture... when clump lightly (take a small batch in your palm and squeeze gently), it should be able to hold together when roll to & fro in your palm. If too dry (the mixture falls apart), add more butter... if too oily, add more biscuits crumb lah
• measure 125g and flatten light;y it into a baking pan (initially using the back of your hand to fill the base and sides evenly and later using the back of a spoon) that have been earlier wrapped with foil to prevent moisture from getting in
• balance crumb to put aside for topping
• bake for about 160-170°C for 12min to set
• leave to cool

Cheesecake Batter

• cream cheese using a mixer on a paddle attachment (KA4)
• add in caster sugar (KA2) scraping the sides and bottom regularly till creamy
• add egg in 4 batches also scraping the sides and bottom between each batch
• add lemon juice + zest
• add heavy cream for a while till combined
• at this stage, taste if batter have enough sourness... if not, add more lemon juice or zest
• pour into the pan with crust base, smooth the surface and top with crumbs as desired
• can also add toppings such as fruits or choc chips... basically decorate the top
• bake for about 45-50min on 145°C using a bain-marie method
• once cooked ie skewer comes clean and texture feels firm, switch off the temperature, leave the oven door open and leave the cheesecake to cool down for half and hour in the oven

Foodnote: Love my basic cake class so far. The recipes turn out good and delicious. I tried both the baked and non-baked and they are awesome. Can experiment with other flavors next time...