Prep Time: 20 mins 丨 Bake Time: 25 mins 丨 Chill Time: 4+ hrs 丨 Servings: 6–8

Cheesecake

Ingredients:

Biscuits: 3.2  (oz)

Cream cheese: 8.8 (oz)

Whipping cream: 7.1 (oz)

Butter: 1.8  (oz)

Granulated sugar: 1.1 (oz)

Egg yolks: 2

Lemon juice: 0.35 (oz)

Cornstarch: 0.18  (oz)

Crush the biscuits, pour them into the mold. Add 1.1 oz of melted butter, mix well, and press the mixture firmly into the base of the mold. Freeze to set while you prepare the filling.

Soften the cream cheese and add 0.7 oz of melted butter. Whisk until smooth.

Add sugar, light cream, and lemon juice. Whisk until well combined. Gradually add the egg yolks, mixing well after each addition. Finally, mix in the cornstarch.

Pour the cream cheese mixture into the mold and smooth the top.

Preheat the oven to 350℉. Bake for 25 minutes. Remove the cheesecake from the oven and let it cool completely to room temperature. Refrigerate for at least 4 hours before unmolding.

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