芝加哥芝士蛋糕 (Chicago Cheesecake)

转眼间母亲节又到了，这周末我的丈夫要回家乡跟我家婆庆祝母亲节。身为媳妇的我，当然也要有所表示啦！本来我打算做个黑森林蛋糕给我家婆庆祝母亲节，但我丈夫说他妈妈应该会比较喜欢芝士蛋糕。就这样决定，做芝士蛋糕送给我家婆庆祝母亲节吧！

Crust:

• 200g Digestive Biscuit (Mc Vitie's)
• 100g melted butter
• 45g Icing sugar

Methods:

1. Preheat oven to 180°C
2. Crush the biscuits using food processor (crush to crumbs)
3. Transfer the crumbs to a bowl then pour over the melted butter and sugar. Mix thoroughly until the crumbs are completely coated.
4. Tip them into the prepared tin and press firmly down into the base to create an even layer. 
5. Bake at 180C for 10 minutes
6. Remove from the oven, leave it cool at room temperature

Cheesecake fillings:

• 500g Cream Cheese (Philadelphia brand works well)
• 125g Castor Sugar
• 100ml Whipping cream
• 1 Lemon (zest and juice)
• 3 Eggs
• 1tsp Vanilla Essence

Methods:

1. Grate lemon zest and extract the juice then set aside.
2. Place cream cheese and sugar in a large mixing bowl. Blend until light and fluffy.
3. Add in whipping cream, vanilla essence, lemon zest and juice and mix until smooth
4. Gradually add egg into the mixture and mix until well combined
5. Pour the filling onto the cooled base
6. Bake at 150°C for 90 minutes in water bath
7. Allow to cool completely in oven (door ajar), then place in the fridge and chill overnight.