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Heavy cream cheesecake 1

Heavy Cream Cheesecake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 250 g Cream cheese
  • 80 g Caster sugar
  • 1 tsp Cornstarch
  • 10 g Lemon juice
  • 80 g Milk
  • 15 ml Rum
  • 100 g Digestive Biscuit
  • 50 g Butter
  • 2 Eggs

Instructions

  • Place digestive biscuits into a zip lock bag, crush the biscuits into crumbs. Melt butter andadd into biscuit crumbs. Mix butter and biscuit until well combined. After combined, pourbiscuit crumbs into a 6-inch pan. Press and smooth out the biscuit crumbs in the pan. Placein the fridge to chill.
  • Soften the cream cheese until room temperature. Add in cream cheese into a mixing bowland slowly add in sugar. Using an electric mixer, beat until no sugar granules are left. Aftermixing the cream cheese and sugar, add in the eggs one by one and mix. When the eggs aremixed in, add in lemon juice and cornstarch to the mixture and mix well.
  • Mix in milk and rum into the cream cheese batter. Mix well. Lastly, take out the pan in thefridge and pour batter into the pan.
  • Preheat oven and bake the cake in the oven in 160C for 1 hour.