Half Baked Cheesecake

Make 4 or 5 mini cheesecakes
Ingredients:
Lotus cookies 120g
Melted butter 45g
Fresh milk 166g
Sugar 8g
Corn flour 14g
Egg yolk 4
Lemon juice 1/2 tablespoon
Lemon zest 1/2 lemon

Cold butter 48g (cut into cubes)
Cream cheese 250g (cut into cubes)

Egg white 51g
Sugar 25g

Steps:
1. Preheat oven at 160 degree.

2. Line 1 x 7" detachable round tin with baking paper.

3. Crush both cookies and mix with melted butter and press them into base of cake tin to form the base.

4. Boil milk and add sugar and corn flour and mix well.

5. Remove from fire and pour mixture into egg yolk and whisk while pouring till pale in colour (Do not cook the yolk).

6. Add cold butter and whisk into hot egg custard untill it form a shiny and smooth mixture.

7. Put in cream cheese and let it soften in heat. Sieve if need be to smoothen batter.

8. Beat egg white and sugar to form SOFT peak.

9. Mix egg white meringue and egg and cream cheese mixture using sponge cake method.

10. Pour cake batter into prelined cookie base and bake at 160 degree for 40 mins.

11. Remove immediately and let it cool before transferring to the fridge.

12. Remove from fridge, decorate cake and serve!

Note: If batter was placed in fridge for a while before pouring into crust to bake it is closer to Snaff×× half baked cheesecake.