LET'S START COOKING!

1. Take 8 inch round ring or a loose bottom cake tin. Cover bottom with silver foil tightly. 
2. Finely crush biscuits using rolling pin. Add butter after melting and mix well. Spread in the ring to form 2 mm / 3 mm thick layer. 
3. Bake for 5-7 mins at 160° C and later cool it.

Filling: 

1. In mixing bowl take D'lecta Cream Cheese (room temperature) and mix for a minute. 
2. Add castor sugar mix at slow speed. Scrape as required incorporate fully. 
3. Add eggs (room temperature) very gradually, waiting between each addition till previous eggs have been well incorporated, and beat for a total time of at least ten minutes, till the mixture is smooth and creamy and quite liquid.
4. Mix the D'lecta Dairy Cream and corn flour together separately and add to the cream cheese mixture, and mix well. Also add the melted butter. 
5. Make a meringue with the egg whites and breakfast sugar, adding the sugar slowly to the egg and mixing at high speed. Fold this meringue mixture gently into the cream cheese mixture. 
6. Mix at slow speed for about 2 to 4 Minutes till all ingredients are uniformly integrated and smooth mixture is made. Pour this mixture over the biscuit base in the cheesecake ring.
7. Take cake mould and pour the filling. 
8. Place cheesecake pan on a large baking pan filled with hot water. Place in the oven. Bake at 160°C for 1 hr or until firm and only the centre of the cheesecake looks a little wet and wobbly. 
9. Remove from oven and carefully let cheese cake cool for about an hour (in same baking tray). If required run a sharp knife around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). 
10. Once cooled cover with clean/plastic wrap and refrigerate. Let the cheese cake refrigerate for overnight and then de mould it carefully. 
11. Baked cheese cake can be garnished with fresh fruit, sour cream and fruit fillings for garnishing. Serve chilled.