| Ingredient | Method |
| 350g cream cheese, room temperature 2 A eggs, room temperature 200g sour cream, room temperature 45g butter, room temperature 140g sugar 1 tablespoons cornstarch 1 teaspoon vanilla extract 1 teaspoon fresh lemon juice | 1. Tightly wrap 2 layers of aluminum foil around the outside of a 6 inch spingform pan covering bottom and sides. 2. Generously coat inside of pan with butter. 3. Preheat oven to 180ºC. 4. Using an electric mixer, beat cream cheese, sugar and butter until smooth. 5. Add eggs one at a time until blended. 6. Add sour cream and mix until smooth. 7. Add cornstarch, vanilla and lemon juice, beat until smooth and cooperated. 8. Pour into springform pan. Place into oven and using water bath method (bain-marie) to bake for 50 minutes. 9. Cool completely at room temperature. 10. Cover and refrigerate until well chilled or overnight. 11. Unlatching and removing rim after chilled. |
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