Preheat the oven to 160°C. It should finish preheating while you are mixing the ingredients.
Bring cream cheese and butter to room temperature, or microwave for 30 seconds at 500 W in a bowl covered with plastic wrap.
Mix well until smooth. If you mix well at this step, the cake will have a smooth texture.
Add sour cream (or heavy cream) into the bowl from Step 3. Add lemon juice as well if you are using heavy cream.
Sift sugar into the bowl from Step 4 and mix. I used cane sugar.
Add beaten egg into the bowl from Step 5 and mix. It will be easier to mix if you add the eggs in a couple batches rather than all at once.
Sift corn starch into the bowl from Step 6 and mix.
Add vanilla oil (vanilla essence) into the bowl from Step 7 and mix. This is the last of the mixing.
Butter the mold (not listed), line with parchment paper, and pour the batter in.
Pour boiling water into the baking pan so it comes up to about 5 mm (Very important!!), and steam bake in a preheated oven for 40~50 minutes. Be careful not to burn yourself!
It is so fluffy out of the oven but it shrinks back to the original size as it cools.
When it's slightly cooled, wrap with plastic wrap with the mold, and it will be ready after resting for 1 day in the refrigerator!
Story Behind this Recipe
I love cheesecake, and I settled with this recipe. My friends and family like it. My mom's coworker praised it saying, "you can sell it!"
If you mix well at each step, it will have a smooth and pleasant texture. Please use a water bath with boiling water when baking. The cake will be moist. If you try to take off the mold when it comes out of the oven, it will fall apart.