Oreo dust + unsalted butter + salt
Filing (for baking pan tray – 6 hole)
cream cheese (room temp) 115g
sour cream (room temp) 115g
large eggs 1pc
1 Beat cream cheese and sour cream on medium speed until fluffy in a stand mixer. Whisk together with sugar and flour. Gradually add egg and mix until smooth.
2 Pre heat oven at 160oC, set boiling water bath.
3 Bake for 45 min. (to prevent cracks on top, set to 140oC for the last 20 min)
4 Turn off oven, leave cake in oven with door slightly ajar, set cake cool completely.
5 Refrigerate, at least 6 hours or overnight.