Steps

1. Soften 200g of cream cheese to room temperature.
   🕒 00:53
2. Whisk 2 whole eggs and measure out the other ingredients.
   🕒 01:00
3. Preheat your oven to 170°C (340°F). Prepare hot water for a water bath and ready your loaf pan.
   🕒 01:28
4. In a bowl, place the room-temperature 200g of cream cheese and mix with a rubber spatula until smooth and creamy. 【Key Tip!】 If it's not at room temperature, microwave it in short bursts until softened (be careful not to burn it, so do it in several increments).
   🕒 01:43
5. Add 90g of granulated sugar and mix with a rubber spatula until evenly combined.
   🕒 01:47
6. Add 50g of yogurt and 100g of sour cream, and mix well. 【Key Tip!】 The yogurt adds tanginess and creaminess, while the sour cream provides a mild flavor and richness, contributing to the melt-in-your-mouth texture.
   🕒 02:02
7. Add the whisked eggs in three portions, mixing well after each addition. 【Key Tip!】 Mixing with a rubber spatula until the end will result in a richer cake, while using a whisk will yield a lighter texture.
   🕒 02:41
8. Add 100g of heavy cream (35% milk fat) and mix until the batter is uniform. 【Key Tip!】 Higher milk fat content in the cream will result in a richer cheesecake, while lower fat content will lead to a lighter, less rich taste.
   🕒 03:41
9. Add the sifted 20g of cake flour and mix until no dry flour streaks remain. 【Key Tip!】 Do not overmix.
   🕒 04:11
10. Add 9g of lemon juice and mix until everything is incorporated. 【Key Tip!】 You can use bottled lemon juice, but fresh lemon juice will give a better aroma.
    🕒 04:32
11. Strain the finished batter through a sieve to achieve an even smoother texture.
    🕒 05:02
12. Pour the batter into the prepared loaf pan.
    🕒 05:20
13. Gently tap the pan on the counter to release any air bubbles from the batter.
    🕒 05:31
14. Place a kitchen towel in a baking dish and set the filled loaf pan on top of it. 【Key Tip!】 The kitchen towel acts as a non-slip mat and helps to ensure the cake bakes gently.
    🕒 05:35
15. Pour hot water into the baking dish to create a water bath. Bake in the preheated oven at 170°C (340°F) for 45-50 minutes. 【Key Tip!】 Baking in a water bath allows the cake to cook slowly, resulting in a soft and melt-in-your-mouth texture.
    🕒 05:46
16. The cheesecake is done when it has a lightly browned surface. Remove from the oven and let it cool on a wire rack.
    🕒 06:21
17. Once cooled, refrigerate overnight before serving.
    🕒 06:36