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Ingredients:
250g Philadelphia full cream cheese (Victoria Market, 1kg full cream cheese for AUD$12)
80g Sugar
60g Sour Cream
30g Fat Free Organic Plain Yoghurt (Victoria Market, 750g Organic Fat-free Yoghurt $5)
1/3 egg white
1 tbsp Lemon Juice
2 tbsp Corn Flour (Corn Starch), sifted

Method:
1.Leave cream cheese and egg to room temperature. Wait until cream cheese is soft.
2.Mix cream cheese with sugar, until creamy
3.Add sour cream to 2 and mix well
4.Add yoghurt to 3 and mix well
5.Add egg to 4 and mix well
6.Add lemon juice to 5 and mix well
7.Add sifted corn flour to 6 and mix well
8.Sift three times and bake in 160 degree for 50 mins with cover, then 5-10min @70 degree without cover
9.Cool down then refrigerate before serve.

NB: Since we only have small oven, I have few layers of tin foil outside the baking paper to prevent over-burnt on the side and bottom

❤2012.02.19❤
Ingredients:
250g Philadelphia  cream cheese
100g Sugar
100g Light Sour Cream
100g 99.8% Fat Free Plain Yoghurt
1/2 egg
1 tbsp Lemon Juice
2 tbsp Corn Flour (Corn Starch)

❤2012.10.00❤
Ingredients:
250g Philadelphia full cream cheese
100g Sugar
70g Sour Cream (full cream)
1/2 egg
1 tbsp Lemon Juice
2 tbsp Corn Flour (Corn Starch)

Comment: Forgot to buy yoghurt, so used 70g sour cream, but a bit too sweet, have only little bit of both egg white and egg yolk in, but still too eggy smelly, texture was okay.

❤2012.10.10❤
Ingredients:
250g Philadelphia full cream cheese
100g Sugar
100g Sour Cream (full cream)
100g Fat-free Organic Plain Yoghurt
1/3 egg white
1 tbsp Lemon Juice
2 tbsp Corn Flour (Corn Starch)
1 Lemon rind

Comment: Not eggy anymore, but not very smooth, maybe because of the yoghurt, should mix the yoghurt well before put it in, or maybe corn flour was not mixed well. Cake is fluffy and soft right after bake, maybe because it had more liquid (yoghurt) this time.