Firstly break the digestive biscuits into pieces and grind them well in a grinding jar. Remove them in a bowl.

Now add melted butter in it and mix it well with the powdered biscuits. Now grease a cake tin with some oil and butter-paper and also cover the outer part of the cake-tin with an alluminium foil as shown in the image below. Now put the biscuits mixture into the cake-tin.

Press the mixture gently with a spoon or spatula, now keep it in a refrigerator to set for about 10 to 15 mins. Now in a bowl add some cream cheese. Then to it add some powdered sugar. Now whisk them well.

Now add hung curd to it and again give everything a good mix. Then add egg to it and whisk everything well until lump-free.

Now add vanilla essence and lime juice into it. Give everything a good mix. Now slowly add half of the milk mix it. Then add another half of the milk & mix everything well to combine.

Finally add some cournflour to it and mix it well with the cheese mixture. Remember, the mixture should be smooth, creamy and lump-free.

Now for pre-heating, take a kadai with it's base covered with salt and a stand over it. Cover it and pre-heat the kadai for 5 mins on high flame and then 3 mins. on medium flame.

Now remove the cake-tin from the refrigerator & pour the cheesecake mixture into the mould. Tap it twice to remove the air-bubbles from it. Now spread it gently with a spatula.

Now take a bigger mould. Cover 1/4 part of it with hot water then put the cake-tin over it. Now place the whole thingover a stand, inside the kadai, as shown in the image below. This process is called water-bath. Remember the water shouldn't go inside the cheesecake, while water-bath. Now cover the kadai & bake it over a medium flame for 20 mins then 45 to 50 mins on a low flame. Switch off the flame & let it cool down inside the kadai only.

It will settle down a bit. When the cheesecake comes to the room temperature, refrigerate it for 2 to 3 hours. Then serve it as it as or with a jam or jelly of your choice.
Note : If you don't want to use egg, you can add 2 tbsp cournflour extra in the mixture while whisking...(so in total it would be 4 tbsp cournflour, if you aren't using egg)