Recipe: Classic Vanilla Cheesecake

Biscuits base :
-------------------
200 gm Digestive biscuits , blend in a food processor until fine
50 gm Ground almond
120 gm Butter,melted

Mix all above ingredients until well combined.
Press evenly in the bottom of a 9 inch lined springform pan, then wrap pan with foil (to prevent water leaking)
Keep in fridge till needed

Filling :
----------------
600 gm Cream Cheese,room temperature
100 gm Butter,room temperature
1 tsp Vanilla Extract
70 gm Sugar
2 tsp Lemon zest
30 gm Corn flour
2 Eggs (M)
2 egg yolks
300 ml UHT Whipping cream mix with 2 Tbsp Lemon juice OR 300 ml Sour cream

2 egg whites
60 gm Sugar

Method:
--------------
Position the oven rack in the lowest of the oven and preheat to 140'c
Place cream cheese,butter,vanilla extract and sugar in a mixing bowl and beat till creamy (about 2 or 3 minutes)
Add in lemon zest,corn flour and eggs and continue beat until just combined !
Add in whipping cream or sour cream(if use) and beat till well combined
In another bowl whisk egg whites and sugar till soft peak form.
Slowly stir in the egg whites into the cream cheese batter till well blended - careful not to over stirred the batter !
Pour batter onto prepared pan and steam bake for 2 hours
After 2 hours switch off the oven and leave the door ajar for 15 mintues.
Remove cheesecake from oven and carefully run a sharp knife along the side of cake
Leave cheesecake cool in pan at room temperature before placing in the fridge.