Lemon Cheesecake

My eldest monster like cheese so much...she like everything with cheese then I'm searching everywhere for the cheesecake many years. Try lot of different recipes of cheesecake like chocolate cheesecake, strawberry cheesecake, marble cheesecake, blueberry cheesecake and many many more. But this lemon cheesecake she like it the most. The recipes I get it from a magazine many years ago can't remember the name of the magazine.
I have modified some of the main recipes because the cream cheese we get it here is 200gm or 300gm. The original recipes that I'm remember is use 670gm.

This recipes is so easy to make and the taste is good and not too sweet. Is better to eat more healthy.

Recipes source : Food magazine (been modified by monsterandsharkkitchen)

For the crust on bottom
Digestive biscuits or Rich Tea biscuits about 10 to 15pcs(I'm using light digestive biscuits)
4 tbsp melted butter
2 tbsp brown sugar

For the cheesecake
600gm cream cheese room temperature(I'm using medium cream cheese)
300ml of condensed milk
Lemon juice and lemon zest from whole lemon
3 eggs

For the crust

1. Prepared 8" loose round cake pan, wrap the bottom with kitchen foil.(outside of the pan)
2. Make the biscuits to fine crumbs.
3. Add in melted butter and sugar, stir the mixture evenly.
4. Press the mixture into the bottom of the pan and put it to refrigerate for 30 minutes.

For the filling

1. Preheated the oven(fan) 150C, because this cheesecake need low temp.(Every oven is different)
2. Stir the cream cheese with spatula in a big bowl.
3. Add the lemon juice and lemon zest. 
4. Add the condensed milk. 
5. At last add the eggs.Combined but don't over beat.
6. The batter should be smooth but not watery.
7. Take out the crust from refrigerate and pour the filling in.
8. Set the round pan to a slightly larger pan, shallower pan on bottom.
9. Set in the oven and then pour the hot water into the outer pan. This call water bath bake.
10. Bake for 1 hr to 1hr 15minutes or until the center is just firm. Don't overbake the cake will cause cracking and dry.
11. Turn off the oven. Leave the oven door open ajar for 1 hour. Remove from the oven and let cool completely. Remove from the pan. Chill in a fridge for more then 4 hours or overnight before serving.

Note: 

Open the oven door ajar is let the cheesecake cool down gradually. But remember don't keep it too long in the oven because moist will develop at the bottom of the pan.

Remember don't over beat the mixture.

The water bath bake is to let the cheesecake from cracking and moist texture. Have try to bake without water bath but result is not good as water bath.

Remember , when slicing the cake need to dip the knife in warm water and clean it after every slice.