In a medium saucepan over medium heat, mix all the ingredients for the lemon custard (egg yolks, 3/4 cup of sugar, 6 tablespoons of lemon juice, and 1 tablespoon of lemon zest) and cook for 8 minutes while stirring continuously. Remove from heat.
Preheat the oven to 180 degrees Celsius. Prepare a round baking dish with aluminum foil around it to contain the cake. The baking dish should be approximately 15 centimeters in diameter.
In a deep bowl, mix all the ingredients for the cookie dough until a uniform dough forms (Maria cookies, 1/4 cup of sugar, 1/2 tablespoon of salt, and 1 stick of butter). Press the dough into the baking dish to form the cake base.
Bake the base for 5 minutes and remove from the oven.
With an electric mixer, blend the cake filling (cream cheese, sugar, lemon juice, and 2 eggs).
Take the cake base and spread the lemon custard evenly over it with a spoon.
On top of the custard, add the cheese filling and bake the cake for 45 minutes with a water bath underneath to prevent it from drying out.
Remove from the oven and add the sour cream, then bake for 10 more minutes.
Remove from the oven and use a knife to separate the edges of the cake from the baking dish. Let cool and refrigerate. It is preferable to make this dish a day in advance.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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