Ingredients
The Crust
80g crushed graham crackers
35g melted unsalted butter
Cheesecake
200g softened cream cheese
120g heavy cream
50g sugar
1 egg (about 55g)
1 egg yolk
1 tbsp lemon juice
1 tbsp vanilla extract
15g cornstarch
Steps:
- Wrap the bottom of the square cake ring (6-inch) with tin foil. In a clean bowl, mix well crushed graham crackers with melted butter. Pour the mixture into the cake ring and press it down firmly. Keep it cool in the fridge.
- In a clean bowl, mix well softened cream cheese, heavy cream, sugar, eggs, lemon juice, vanilla extract and cornstarch. Sift once. Pour the batter into the cake ring.
- Preheat the oven to 175℃(347℉). Grab a baking tray, pour in enough hot water, place a cooling rack over the baking tray, and place the square cake ring on the cooling rack. Let bake for 40 minutes. Let the cake cool in the fridge for 1 hour. Release the cheesecake from the cake ring, slice and serve.