Gelito Newyork Cheesecake

Ingredients

70g graham cracker

20g melted butter

Cheesecake

 200g cream cheese

 100g sour cream

 65g cane sugar

 8g corn starch

 2 eggs

130ml heavy cream

12ml lemon juice (for personal taste)

Directions

Preheat oven to 375 degrees with rack in the lower third of the oven.

Butter bottom and sides of the pan.

In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into the bottom of prepared pan and bake until crust is golden brown and set 15 minutes. Remove from oven and transfer to a wire rack to cool 10 minutes.

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks.

Pour boiling water into roasting pan to come halfway up the sides of the pan and carefully transfer to oven. Bake for 1 hour until top of the cheesecake is golden brown, edges are set, and centre jiggles slightly. Lift cheesecake from the water bath, remove foil and parchment from outside of the pan, and chill cheesecake in the refrigerator for at least 8 hours.