Desert

45min · 6 servings Crust • 1½ cups graham cracker crumbs, about 12 whole crackers • 5 tablespoons melted unsalted butter, melted Ingredients • 40oz cream cheese (at room temp) • 1 1/2 cups granulated sugar • 1 tbsp vanilla extract • 5 eggs • 1/2 cup sour cream • 1/2 cup heavy cream • 3 tbsp flour • 2 tsp lemon zest • 1 tsp lemon juice Preparation⁣⁣ • Preheat your oven to 350°F • Mix your graham cracker crumbs and butter, then spread across evenly in a springform cake pan. Bake for 12 minutes to create the bottom crust of your cheesecake. • Let the pan cool and wrap the outside with aluminum foil • In a large bowl, whip your cream cheese, sugar and vanilla extract until fluffy • Add in your eggs, heavy cream, flour, sour cream, lemon juice and zest, mixing until smoo

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Ingredients: • 250 g cream cheese (Philadelphia) • 30 g salted butter includes the portion for pan brush • 1/4 cup sugar • 1 egg • 125 ml Sour cream • 1/2 tbsp cornstarch • 1/2 tsp vanilla extract • 1/4 tsp lemon juice Directions: 1. Cream cheese; butter; sour cream all prepared in room temperature. 2. 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 3. Preheat oven with tray of water to 150 C. Water level about 1cm. 4. 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

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