A rainy day, still a bit cold in Hong Kong. A Saturday free from hectic work. I should have gone back to the office to work in quiet but haven’t prepared yet. Well, perhaps in an hour I should set my steps out of home.
Got lemon at home and cheese. Let’s try another recipe from Tony Wong. He used Oreo biscuit to decorate the lovely lemon cheesecake. My twist is coffee biscuits. Don’t look the same! One more difference is I forgot about the sour cream. Don’t mind, less calories. Why not?
18cm cake pan oven temp. 140°C
Beat cream cheese, sugar and corn starch until smooth. Add egg one each time and mix well
Add vanilla essence, lemon juice and zest. Bake in a preheated oven for 45 to 50 minutes
It looks a bit plain. Randomly lay lemon flakes and blueberry. Wow, much nicer and appealing.
Without the sour cream, the cake is richer. The smoothness, chunky feel and lemony taste. Heavenly.