Cream cheese; butter; sour cream all prepared in room temperature.

Use aluminium foil double wrap the cake pan(6” inch round with base removable); from bottom to all side. Generously use butter to brush over the cake pan. Remains butter for mixing later

Preheat oven with tray of water to 150 C. Water level about 1cm.

Electric mixer(low volume = 1) mix the cream cheese and butter together until smooth and creamy, add sugars (increase one level volume = 2) continue mix to very smooth and creamy texture. Change back low volume for the egg mix. Tips: beside electric mixer, use spatula get all the mixture mix well.

Add sour cream, gently mix well. (I’ve DIY my sour cream by electric mix 100ml whipping cream for approx 1min, add 1/4tsp lemon juice n pinch of salt)to mix n whip well, keep refrigerated for 10mins to set the flavour then bring out to room temperature before use)

Add vanilla extract, lemon juice, and cornstarch(sieved). Just add all together to mix well.

Before pouring into cake pan, use spatula gently fold mix. After pouring into cake pan, lightly drop the cake pan for few times on ur kitchen top to expel the bubbles and air.

Carefully place cake pan into the hot water tray n bake for 50mins. Or until u see the cake turn golden colour.

This cake must wait it cool down, keep refrigerates for few hours, serve while it’s still cooling. Must be patience!!