Steps

1. Let the Cream Cheese come to room temperature.
   🕒 00:52
2. Line the cake pan with parchment paper.
   🕒 01:01
3. Place 70g of Biscuits in a bag and crush them until finely crumbled.
   🕒 01:12
4. Melt 30g of Salted Butter in the microwave.
   🕒 01:45
5. Add the melted 30g butter to the crushed biscuits and mix until evenly combined.
   🕒 02:03
6. Pour the biscuit and butter mixture into the prepared pan and press down evenly to form the base.
   🕒 02:13
7. Chill the pressed base in the refrigerator until firm.
   🕒 02:37
8. Preheat the oven to 170℃ (338℉).
   🕒 02:49
9. In a bowl, combine the softened 200g of Cream Cheese with 70g of Granulated Sugar and mix well. [Key Tip!] Cream cheese mixes more easily with other ingredients when it's soft.
   🕒 02:56
10. Add 90g of Sour Cream and mix until incorporated.
    🕒 03:26
11. Crack 1 Whole Egg (54g-60g) into a separate bowl, ensuring no shell pieces fall in, then add it to the batter and mix.
    🕒 03:48
12. Sift in 30g of Cake Flour and mix until no dry flour remains.
    🕒 04:10
13. Gradually add 200g of Heavy Cream (35% fat) in two additions, mixing until everything is well combined.
    🕒 04:21
14. Strain in 15g of Lemon Juice (from 1/2 lemon) and mix.
    🕒 04:50
15. Strain the completed batter for a smoother texture.
    🕒 05:20
16. Pour the strained batter over the chilled biscuit base in the pan.
    🕒 05:43
17. Gently tap the pan on a counter to even out the surface of the batter.
    🕒 05:48
18. Lightly tap the pan on the counter to release any air bubbles and bake in the preheated 170℃ (338℉) oven for 45-55 minutes.
    🕒 06:00