Steps

1. Microwave the firm cream cheese for 30 seconds at 600W, then mix until smooth with a rubber spatula. (Key Tip!) Overheating at once can cause it to burn, so start with 30 seconds and add 10-second increments if needed.
   🕒 01:42
2. Add 50g of granulated sugar to the smooth cream cheese, mix to incorporate with the rubber spatula, then whisk until about 80% dissolved.
   🕒 02:30
3. Crack in 1 egg and mix well.
   🕒 02:52
4. Sift in 1 tbsp of all-purpose flour and mix thoroughly to avoid lumps. (Key Tip!) Adding flour when the batter has some viscosity makes it easier to mix smoothly.
   🕒 03:02
5. Add 150ml of heavy cream and mix thoroughly again.
   🕒 03:26
6. Add 1 tbsp of lemon juice and mix until the entire mixture is uniform. (Key Tip!) The sweetness of the cheesecake itself is kept moderate because granulated sugar will be caramelized on top.
   🕒 03:31
7. Strain the batter through a fine-mesh sieve for a smooth finish. (Key Tip!) Straining the batter results in a smooth cheesecake with a pleasant mouthfeel.
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8. Pour the strained batter into a heatproof container and drop it from a height 2-3 times to remove large air bubbles.
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9. Bake in a preheated oven at 170℃ (340℉) for 35-40 minutes.
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10. Once baked, place on a wire rack and lightly cover with parchment paper to prevent the surface from drying out while it cools to room temperature.
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11. Once cooled to room temperature, cover with plastic wrap and chill in the refrigerator for about 6 hours. (Key Tip!) Chilling thoroughly in the refrigerator results in a dense and rich texture. If you prefer a lighter, fluffy texture, you can proceed to the next step without chilling.
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12. Sprinkle 2 tsp of granulated sugar evenly over the chilled cheesecake surface and torch it with a kitchen torch. (Key Tip!) If you don't have a kitchen torch, you can heat an unused spoon over a gas stove and press it onto the sugar to caramelize. Avoid using a toaster, as it can alter the cheesecake's texture.
    🕒 06:26
13. After torching, refrigerate for 5 minutes to crisp up the surface and it's ready to serve. (Key Tip!) Over-chilling can make the surface sticky due to moisture, so limit chilling to about 5 minutes.
    🕒 06:45