Japanese Style New York Cheesecake

Ingredients

• Base
• 80 g digestive cookie
• 35 g unsalted butter
• Cheesecake Mix
• 250 g cream cheese
• 100 g granulated sugar
• 50 g unsalted butter
• 100 g sour cream
• 1 tsp vanilla extract
• 10 g corn starch
• 1 tbsp lemon juice
• Egg Mixture
• 1 egg
• 1 egg yolk
• Some melted butter to coat a 7 in/18 cm spring form cake tin

Steps

1. Take every ingredient out of the fridge and let all of them reach room temperature; this ensures the batter has the ideal consistency.
2. Set the oven to 170 degrees Celsius (~340 degrees Fahrenheit) to preheat.
3. Make the base by crushing the digestive cookie in a ziplock bag with a rolling pin. Melt the butter over water and mix the crumbs into it thoroughly. Layer the cake tin with this crumb mixture and refrigerate it for later.
4. Blend the cream cheese smooth. With all the sugar added at once, blend to a watery consistency. After adding butter, blend until smooth. Sour cream and vanilla extract follow, with thorough blending between ingredients. Beat the egg mixture to combine, add it in 3 batches and blend well between additions. Add corn starch and lemon juice at the end, blending well after each addition.
5. Using a sieve, strain the cake mixture before pouring it into the tin with the cookie base.
6. Let the cake bake for 40~45 minutes at 170 degrees Celsius (~340 degrees Fahrenheit), or until it has a golden-brown color.
7. After taking the cake out of the form, let it rest until cool. It is best served after chilling in the fridge for more than 4 hours.