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1
Coat the baking pan lightly with butter and line with parchment paper.
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2
You don't have to line with parchment paper if you use a pan with a removable bottom or non-stick pan.
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3
Bring the cream cheese, butter and eggs to room temperature.
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4
Put the biscuits into a plastic bag and crush them into powder, rolling a rolling pin over the bag.
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5
If you crush them finer, it will be easier to cut.
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6
Microwave the butter for the base for 1 minute, when it's melted, put it in the plastic bag (Step 3) and mix well.
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7
Mix thoroughly!
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8
Spread all over the bottom of the pan and press down using the top of the rolling pin.
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9
You can press the corners neatly using a bench scraper.
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10
Chill in the fridge for more than 30 minutes to harden.
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11
Preheat the oven to 180C.
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12
Make the filling.
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13
Combine the room temperature cream cheese and butter, and mix really well with a rubber spatula until soft (microwave to soften).
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14
Add the sour cream and mix well.
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15
After the mixture has softened, add sugar and mix well with a whisk.
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16
Add an egg yolk at a time, add in the order of lemon juice, heavy cream, and corn starch, mixing well between every addition.
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17
Pour the filling into the chilled pan.
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18
Shake the pan from side to side to make the surface smooth.
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19
Remove any air bubbles that rises to the surface.
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20
Bake in the oven at 180C for 25 minutes.
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21
When it's cooled down a little, chill in the fridge for 1~2 hours.
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22
Remove from the pan, peel off the parchment paper and cut the cake into bars.
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23
It tastes even better if you rest it overnight in the fridge and the flavors are able to meld.
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24
Its fluffy when just baked, but it will be flat straight away.
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25
It looks prettier if it's golden brown on the surface.
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26
It looks cute if you wrap it like candy with parchment paper.
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27
You can bake a cheesecake in a 10 cm round baking pan with half of the ingredients above.
