Steps

1. Place 25g unsalted butter in a microwave-safe container and microwave on 600W for 30 seconds until melted. If there are still lumps, stir well.
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2. Place 70g biscuits in a Ziploc bag and crush them finely with a rolling pin or similar.
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3. Add the melted butter to the crushed biscuits and mix until the butter is evenly absorbed by the crumbs.
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4. Transfer the biscuit mixture to the cake pan and press it firmly into the bottom to form the crust.
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5. Place 200g cream cheese in a bowl and microwave on 600W for 30 seconds until softened. Mix well with a rubber spatula until smooth.
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6. Add 70g sugar to the creamed cream cheese. First, mix with a rubber spatula to combine, then beat well with a whisk until thoroughly blended.
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7. Crack in 1 egg and mix well.
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8. Add 2 tbsp lemon juice and mix well.
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9. Add 200ml heavy cream and mix well.
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10. Sift in 20g cake flour and mix well.
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11. Strain the entire batter through a sieve for a smoother texture.
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12. Pour the batter into the chilled cake pan.
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13. Place the cake pan on a baking sheet and bake in a preheated oven at 170℃ (338°F) for 45 minutes.
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14. Once baked, remove the cake from the oven and place it on a wire rack. Cover the surface with parchment paper or a clean cloth to prevent drying as it cools.
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15. Once it has cooled to room temperature, refrigerate overnight.
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