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1
Line the cake mold with parchment paper.
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2
If the bottom comes off, cover the bottom with aluminum foil.
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3
Let the cream cheese sit to be at room temperate or soften in the microwave.
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4
Preheat oven to 170-180C.
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5
My oven's best temperature is either 170 or 180C.
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6
Adjust according to your oven.
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7
Add softened cream cheese and white sugar in a bowl, and mix using a whisk until it becomes smooth.
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8
When it is smooth, add sour cream and lemon juice and mix.
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9
When it is mixed well, sift and add corn starch into the bowl and mix well.
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10
Add eggs one by one into the bowl from Step 4.
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11
Add heavy cream and vanilla oil, and mix well.
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12
The batter is ready.
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13
Bang the bottom of the bowl onto the table to get the air bubbles out (it is easier to get the air out at this step, just in case the bottom comes out of the mold).
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14
Put the batter in the mold.
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15
Bake in a preheated oven in water bath for about 50 minutes.
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16
The cake is ready when well well browned.
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17
Cool the cake in the mold.
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18
To prevent it from drying, wrap it with paper and plastic wrap.
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19
Chill well in the refrigerator for a couple hours.
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20
When cooled well, the cake will get dense and shrink.
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21
It will be rich and delicious!
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22
It is very important to let it cool and rest.
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23
Take it out of the mold and it's done I recommend it to be consumed the day after it is made It will be way more delicious!
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24
This picture is before I put strawberries on top.
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25
Garnish with strawberries and powdered sugar.
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26
Note: It will take about 45~50 minutes to bake in my oven, but someone that made this recipe told me it took about 70 minutes.
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27
There seems to be a difference among ovens, so adjust accordingly.
