Preparation: Cut the butter into 8 mm cubes and chill in the freezer. Bring the cream cheese, sour cream, and egg to room temperature.
Bake the crust base. Line the cake pan with parchment paper. If that's too much work, grease with a little butter or margarine.
Combine and sift the flour and almond powder in a bowl. Add in the sugar and salt at the same time. Add the chilled butter and use a scraper to mix it in using cutting motions.
Cut it in quickly until the butter becomes crumbly and the size of rice grains. This will take some time.
Press the crust into the prepared cake pan and push it in tightly. Bake for 15 minutes at 180°C until golden brown.
This is what it will look like when baked. Let it cool.
Make the cream cheese mixture. Whisk the cream cheese until smooth. If the cream cheese is still hard, warm it up in short increments in the microwave.
Add granulated sugar to Step 7 and mix well. Wipe off any excess batter that is stuck to the whisk and stir in.
In a separate bowl, beat the egg and egg yolk without foam up. Add the sifted cornstarch and mix well. It's okay if there are some lumps left!
Soften the sour cream a little bit in the microwave and add to Step 9. Mix well and then add the heavy cream. Combine well.
Preheat the oven to 180°C. Boil the water for the water bath. Add Step 10 to Step 8 little by little and combine well, then strain 2-3 times through a strainer.
Pour the mixture from Step 11 into the baked crust and lightly shake to even out the surface. Pop the larger air bubbles with a toothpick.
Place Step 12 on the baking tray and pour in the boiling water about 2cm high. Place into the oven. Lower the temperature to 160°C and bake for 50-60 minutes.
Once it has browned, turn off the oven and leave for 1 hour without opening the oven door. Let it gradually cook through the center in residual heat.
After an hour, remove the cake from the oven and let it cool. Once cooled, place your hand the surface and flip it over to remove from the cake pan.
Place the cheesecake onto a plate without removing the bottom sheet of parchment paper. Peel the paper from the sides.
Cover the cheesecake with 2 layers of paper towels and then cover with plastic wrap. Place it (including the plate) into a Ziploc or plastic bag and let it chill in the refrigerator for 1 day.
After it has sat for 1 day, the flavors will have blended and settled. The flavor will also become richer, so letting it sit is a must! It will taste even better the next day.
After it has sat for 1 day, use a warmed knife to slice it and enjoy. Wrap up the uneaten slices, place into a Ziploc bag and place in the freezer.
It will keep in the refrigerator for 3-4 days. If you place slices in the freezer, thaw naturally before serving. Put in the refrigerator to thaw during the summer!
For an easy base: place the biscuits in a plastic baggie and crush. Combine with the melted butter thoroughly. Press into the cake pan and let it chill to harden.
Story Behind this Recipe
I just couldn't find the right combination to make a good cheesecake and tried over and over again. This is delicious, so use high quality ingredients! Since it's such an easy recipe, the flavor depends on the quality of ingredients! Go ahead and splurge on ingredients to make this for Father's Day.
Since all you have to do is gradually mix together the ingredients, anybody can easily make this without failing. But, since the cream cheese makes up about half of the ingredients, the quality of the flavor is important.