New York Deli Cheesecake

Ingrediants :-
375g digestive biscuit
175g butter, melted
500g cream cheese soften
1 cup caster sugar
3 eggs seperated
1 tablespoon corn flour sifted
2 teaspoon vanilla bean paste
2 cups sour cream
1/4 cup lemon juice

Method :-
1. Preheat oven to 150 degree celcius
2. Process biscuit till fine. transfer mixture to a bowl and stir in butter till combined. Press the biscuit mixture evening over the base and side of the pan. Refrigerate the pan for the base to set
3. Beat the cream cheese, 3/4 cup of cugar, egg yolk and cornflour in a large bowl until smooth.
4. Add Vanilla,sour cream, and juice. Beat till combine
5. Beat egg white until soft peaks form. Gradually add in remainder 1/4 cup of sugar, beating until dissolve.
6. Fold the egg white mixture into the cream cheese
7. Spread filling into the biscuite base and bake the cheese cake for 1 hour or until set.
8. Switch off oven and cool in oven with door open. This will help to prevent it from cracking
9. Refrigerate for 3 hours before serving.
10. Serve with a dusting of icing sugar on top.

Classic baked cheesecake

Ingredients :
icing sugar for dusting

1 cup sweet biscuit crumbs
1 teaspoon baking powder
1/2 cup cornflour
1/2 cup cream
1/3 cup butter, melted
2 tablespoons lemon juice
2 x 250g block PHILADELPHIA* Light/Regular Cream Cheese, softened
3 x 55g eggs, lightly beaten
3/4 cup caster sugar

Method :
1. Combine biscuit crumbs and butter, press into the base of a 20cm spring form pan; chill.

2. Beat Philly* until smooth, stir in remaining ingredients (caster sugar, cream, eggs, lemon juice, baking powder and cornflour).
3. Pour mixture onto crumb crust and bake at 150C for 60 minutes. Allow to cool completely in oven and refrigerate for 2-3 hours before serving.

Apple and Cinnamon Cheesecake

Ingrediants :
apple slices, brushed with lemon juice, to serve

1 cup cream
1 cup sweet biscuit crumbs
1 teaspoon ground cinnamon
1/2 cup caster sugar
2 tablespoons fresh lemon juice
2 teaspoon gelatine, dissolved in 1/4 cup boiling water
425g can pie apple
500g block PHILADELPHIA Cream Cheese, softened
80g butter, melted

Method:
1. Combine biscuit crumbs and butter and press into the base of a 22cm springform pan, chill.

2. Beat Philly*, sugar and cinnamon using an electric mixer until smooth. Add cream and beat until well combined. Stir in juice and gelatine mixture, then stir in apple.
3.Pour mixture into prepared base and chill 3 hours or until set. Top with sliced fresh apple and serve.