20130717
With the leftover cream cheese and sour cream, I made a half of New York style Cheesecake in baking bowls.
180g Full Fat Cream Cheese
90g Full Fat Sour Cream
30g Sugar
1 Egg White
1 Tablespoon of Lemon Juice
1 Tablespoon of Corn Starch
*Bake @130 for 1.5hr with cover (since it is small oven, will get burnt easily), keep water to the tray all the time.

Leave cream cheese to room temperature, add sugar and mix until creamy. Add smooth sour cream, mix well, then egg white, lemon juice and sifted corn starch. Go through fine sift for three times or more. Then bake.

It turns like soufflé while baking because of the water, and shrinks when it is cooled down. But Darling think it is a bit too raw and eggy. Might need to cook longer and higher temperature in the same bowl so it doesn’t get burnt on bottom.