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Overbeating causes the eggs to release too much air making the cheesecake puff during baking then collapsing and cracking as it cools.
Line a 9 inches 23cm springform tin with baking parchment and set aside.
This was a good recipe for a 'light' dessert.
Pour the cheesecake filling into a store-bought Graham cracker crust and smooth the top with a spoon or spatula.
Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.