
Ingredients:
350g Cream Cheese, room temperate to soften
75g Unsalted Butter, melted and cool
80g Castor Sugar
135g Egg, about 3 60g eggs
1 Tablespoon Lemon Juice
Zest Of 1 Lemon
100g Of Sour Cream
35g Castor Sugar
Assorted Fresh Fruits
Methods:
1. Preheat the oven to 180 degree.
2. Diced the cream cheese and beat the soften cream cheese until creamy then add in 80g sugar and continue to beat until sugar dissolved.(about 4-5 mins on medium speed)
3. Next add in the eggs(lightly beaten) gradually in about 4 - 5 interval and beat well with each adding for about 2 minutes.
4. Add in the lemon juice and zest then stir till well combine.
5. Finally stir in the melted butter and pour the mixture into a prepare "7" round tin(i used a 8" springform tin) and bake for about 30-35 minutes.
6. While baking the cake, cream the 35g sugar with sour cream until sugar is dissolved then set aside.
7. When the cake is done(brown in colour), remove from the oven, switch off the heat and close the oven door.
8. Pour the prepared sour cream mixture in the middle of the cake and then put the whole cake back into the oven and let it continue to heat up using the remaining heat from the oven for about 10 - 15 minutes.
9. Remove, and set aside to cool completely before decorate it with extra cream or fresh fruit to serve.
Notes:
a) If after 30 minutes the colour of the cheesecake is still very pale, increase the oven temperature to 200 degree and bake till golden brown.
b) For my yellow colour sour cream mixture, I added about 1 teaspoon of yellow food colouring and beat till well combined.
