New York Cheesecake

• FOR THE CHEESECAKE:
• 1/2 pounds, 7/8 ounces, weight Cream Cheese
• 2-1/4 ounces, weight Sugar
• 4 ounces, weight Eggs
• 2 Tablespoons Fresh Lemon Juice
• 1 teaspoon Lemon Zest
• 2-1/2 ounces, weight Melted Butter
• FOR THE TOPPING:
• 1-7/8 ounces, weight Sour Cream
• 1 ounces, weight Sugar

1. 1. Beat cream cheese and sugar in a processor until well mixed.
2. 2. Add in the eggs a little by a little into the cheese mixture and continue to beat well.
3. 3. Add in lemon juice and lemon zest to the cheese mixture and continue to beat by hand.
4. 4. Pour in the melted butter into the cheese mixture and blend for 1 minute by hand.
5. 5. Bake at oven at 180u0b0C (about 355u0b0F) for 40 minutes or until golden brown. Use a toothpick to check the center of the cake; if the toothpick comes out clean, it means the cake is done.
6. 6. For the topping, combine sour cream and sugar together. Blend until sugar dissolved. Spoon the sour cream on the surface of the cheesecake and put the cake back into the oven, using the residual heat from the oven to set the sour cream, approximately 5 minutes.
7. 7. Let it slightly cool down and refrigerate overnight.

weight cream cheese, weight sugar, eggs, lemon juice, lemon zest, butter, cream, weight sugar

Taken from tastykitchen.com/recipes/desserts/new-york-cheesecake-2/ (may not work)