Ingredients

Adjust Servings:

	Crust:
	1 Cup Digestive Biscuit
	3 Tbsp. Sugar
	3 Tbsp. Butter Melted
	Cheesecake:
	1 kg PHILADELPHIA Cream Cheese Softened
	1 Cup Sugar
	3 Tbsp. Flour
	1 Tbsp. Vanilla Extract
	3/4 Cup Sour Cream
	4 Eggs Large
	1 1/2 tsp. Lemon Zest
	2 Tbsp. Lemon Juice

Cuisine:

Western

Ingredients

Crust:
1 Cup Digestive Biscuit
3 Tbsp. Sugar
3 Tbsp. Butter
Melted
Cheesecake:
1 kg PHILADELPHIA Cream Cheese
Softened
1 Cup Sugar
3 Tbsp. Flour
1 Tbsp. Vanilla Extract
3/4 Cup Sour Cream
4 Eggs
Large
1 1/2 tsp. Lemon Zest
2 Tbsp. Lemon Juice

Directions

New York Cheesecake with digestive biscuits base.

Steps

Done

Crust

Preheat oven to 325 degrees F (160 degrees C) and place rack in center of oven. Line a 9 inch pan and wrap the outer part of the pan with aluminium foil. make sure to seal it tight and no water can seep in.

Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min.

Done

Cheesecake

Beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.

Add lemon zest and juice to cream cheese batter before pouring over the baked crust.

Bake in water bath for 1hr 10min or until center is almost set. Off the oven and leave the cake inside with the door slightly ajar. Take out when it has reach room temperature.

Remove the cake carefully and ENJOY!