Biscuit Cream Cheese Cake Recipe for 12

Instructions:

1. Pulse the 250g of biscuits in a food processor until they resemble fine sand. Mix in the 115g of melted butter and 1/4 tsp of sea salt. Note: The salt is vital for cutting through the richness. Press this mixture firmly into the bottom of your pan using the flat bottom of a glass until it is compacted and level.
2. In a large bowl, beat the 500g of room temperature cream cheese for 3 minutes. Note: Do this until it looks like thick frosting and no lumps remain. Slowly pour in the 397g of sweetened condensed milk while the mixer is on a low setting to ensure a seamless integration.
3. Add the 1 tbsp of vanilla bean paste and 60ml of fresh lemon juice to the cheese mixture. Beat on medium speed for another 2 minutes. You will notice the mixture starting to thicken almost instantly as the lemon juice reacts with the dairy.
4. In a separate chilled bowl, whisk the 240ml of heavy whipping cream. Note: Stop as soon as you reach stiff peaks. If you go too far, the cream will turn grainy and eventually become butter, which will ruin the silkiness of the cake.
5. Using a large rubber spatula, fold one third of the whipped cream into the cream cheese mixture to lighten it. Then, gently fold in the remaining cream. Note: Use a cut and fold motion to avoid deflating the air you just worked so hard to incorporate.
6. Pour the filling over the prepared biscuit base and smooth the top with an offset spatula. Cover the pan loosely with foil or plastic wrap. Place it in the coldest part of your fridge for at least 6 hours. Note: Overnight is even better for the flavors to meld and the structure to fully stabilize.
7. Before serving, run a thin knife or a small spatula around the inside edge of the ring. Note: Dip the knife in hot water and wipe it dry between strokes for the cleanest edge possible. Slowly unlatch the springform ring and lift it away to reveal your masterpiece.