Lemon Cheesecake (bake)

 Baked Lemon Cheese Cake

The Crust: 130 gr. All Purpose Flour 40 gr. Brown Sugar 30gr. Cocoa Powder 90 gr. Salted Butter 1 Egg Yolk (from egg weighs 58-60 gr. with shell) The Cheese Cake: 150 gr. Whipping Cream (35%) 90 gr. Unsalted Butter 8 Lemon Leaves 100 gr. Fine Sugar (less sweet) 3 Eggs (from eggs weigh 58-60 gr. each with shell) 650 gr. Cream Cheese 40 gr. Lemon Juice 40 gr. Corn Starch

Methods:

1. Mix the flour, sugar, cocoa powder, butter and egg York together to make a crust. Then put at the bottom of pan and bake at 170 Celsius  for 20 minutes. Let it cool.

2. Pour whipping cream, butter and lemon leave into a source pan and heat over low heat until all butter dissolved. 

3. Add in the sugar and eggs one by one into the source pan after remove from heat and mix together.

4. On another mixing bowl, mix the cream cheese until creamy at low speed.

5. The mix the batter into the cream cheese, add in lemon juice and corn starch. Stir until it becomes thick.

6. Preheat the water bath at 170 Celsius for 15 minutes. 

7. Pour the batter on the crust and remove the air bubbles before baking.

8. Bake at 170 Celsius for 15 minutes then decrease to 120 Celsius for another 45minutes. Total 1 hours. 

9. Then let it cool by leavings it in the oven for 1 hour.

10. Refrigerators for 5 hours .