Prepare cake tin by lining the bottom with parchment paper.
Crush the digestive biscuits and add in the melted Anchor Butter.
Press the mixture to the bottom of the tin and bake at 170°C until a golden brown colour, approx 15 mins.
Mix the Anchor Cream Cheese with the sugar in a mixer using a paddle attachment.
Mix until the cream cheese is smooth.
Gradually add in the eggs while the mixer is still running - make sure all ingredients are incorporated.
Add in the cornstarch dissolved in the Anchor Milk and vanilla paste then mix for another 30 seconds until all ingredients are incorporated homogeneously. Pour the mixture into the cake tin, and knock out air bubbles by tapping the tin carefully on a tea towel.
Pour the mixture into the cake tin, and knock out air bubbles by tapping the tin carefully on a tea towel.
Bake at 150°C in a shallow water bath for approx. 90 minutes or until no longer liquid in the centre.