Steps

1. Line a 6-inch (approx. 15cm) springform pan with parchment paper, wrinkled after being dampened with water.
   🕒 00:19
2. In a bowl, combine softened cream cheese (400g) and mix with a whisk. [Key Tip!] If the cream cheese is hard from being in the refrigerator, be careful not to melt it in the microwave. Always start with softened cream cheese as this affects the texture.
   🕒 00:58
3. Add granulated sugar (100g) to the cream cheese and mix thoroughly, as if allowing the sugar to absorb the moisture, until smooth.
   🕒 01:18
4. Add the 3 beaten eggs in several portions, mixing well after each addition.
   🕒 01:54
5. Add the sifted cake flour (10g) and mix until no dry flour remains.
   🕒 02:09
6. Add lemon juice (10g) and mix until uniform. [Key Tip!] Adding lemon juice makes it even more delicious, so be sure to include it.
   🕒 02:28
7. Add heavy cream (200g) and mix thoroughly. [Key Tip!] Don't worry about overmixing; mix it in well.
   🕒 02:51
8. Switch to a rubber spatula and, checking for any unmixed ingredients from the bottom of the bowl, bring the batter together evenly. [Key Tip!] The batter should be glossy and have a rich, smooth, flowing consistency.
   🕒 03:12
9. Pour the batter into the prepared pan through a sieve. [Key Tip!] Sieve the batter for an even smoother mouthfeel.
   🕒 03:31
10. Bake in a preheated oven at 250°C (480°F) for approximately 30 minutes. [Key Tip!] Remove the cake from the oven when it still has a slight wobble. This indicates it's perfectly baked for a molten center.
    🕒 03:48
11. Chill the baked cake thoroughly in the refrigerator. [Key Tip!] If you try to remove the cake from the pan immediately after baking, it will likely collapse. Always chill it completely in the refrigerator. Proper chilling is crucial for achieving that gooey, molten texture inside.
    🕒 04:06
12. Carefully remove the chilled cake from the pan.
    🕒 04:09