Buttermilk Cheesecake

Another cheesecake, which is creamy...

Ingredients:
1/2 cup graham cracker crumbs
1 1/4 cups sugar
2 tbsp cornstarch
1kg cream cheese, at room temperature
1 tbsp lemon juice
2 tbsp vanilla extract
3 eggs plus 3 egg yolks
1 cup low-fat sour cream
1 cup low-fat buttermilk

Preheat the oven to 180°C.
Grease a 25cm springform pan and wrap the outside with aluminium foil.
Sprinkle graham cracker crumbs on the bottom to create a base for the cake, pressing them in. Set aside.

Combine sugar and cornstarch, and set aside.
Beat cream cheese on low speed until slightly fluffy.
Add the sugar-cornstarch mixture and beat until just incorporated.
Add lemon juice and vanilla extract.

With the mixer still on low speed, add eggs and yolks one at a time.
Add sour cream and buttermilk.

Increase the speed to medium and beat batter for 20 seconds to make sure it is well mixed.

Pour batter into prepared pan.
Place the springform pan in a roasting pan until it comes halfway up the sides of the springform pan.
Bake for 55 to 65 minutes.

The cake will be barely jiggly when the pan is poked with a fork.
Remove from the oven, cool the cake in its water bath for 30 minutes, then remove from the water and refrigerate overnight.