Light and Creamy Japanese Cheesecake Ingredients Crust: 3/4 cup (about 100g) finely crushed Digestive biscuits (or other sweet biscuits) 3 tbsp (50g) butter, melted Filling: 250g (8oz) Philadelphia cream cheese, at room temperature 2 tbsp fresh milk 1 cup light sour cream 1/2 cup + 3 tbsp caster sugar 1/2 tbsp lemon juice 3