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1
Measure the ingredients.
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2
Line the cake mold with parchment sheet.
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3
Bring the cream cheese to room temperature.
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4
Preheat the oven at 170C.
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5
I used this type of biscuit.
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6
While melting the butter in the microwave, break the biscuits up in a double-layered plastic bag.
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7
Mix the butter and biscuits.
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8
Line the bottom of the mold with biscuits.
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9
Put the cream cheese and sugar into a bowl and mix with an electric mixer.
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10
Add the eggs one by one.
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11
Mix well each time.
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12
Add the heavy cream and mix.
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13
Add the lemon juice.
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14
Add the flour.
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15
After the flour is mixed in, keep mixing for about 2 minutes with the electric mixer.
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16
Pour the batter into the mold.
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17
Drop it (pound it) several times to eliminate air bubbles in the batter.
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18
Bake for about 40 minutes at 170C.
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19
Poke a bamboo skewer into the batter to see if it is cooked.
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20
If there is some batter on the skewer, bake for another 5 minutes.
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21
This is just after baking It's puffed up, but gradually it goes down and concentrates the flavor.
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22
This is the one egg version.
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23
I used 15cm and 12cm round molds.
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24
The baked cake looks like this.
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25
The biscuit bottom looks like it's too much, but it will enrich the cake.
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26
If you use 2 eggs, the batter turns into a yellow-like color.
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27
It's rich, but has a fluffy texture.
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28
If you use just 1 egg, it is really rich.
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29
Try whichever you like.
