Preheat oven at 175°C.
Ensure the cream cheese, sour cream, and eggs are at room temperature before starting.
Mix the cream cheese thoroughly.
Add half the sugar. Mix in thoroughly. Add second half and mix.
Add the three ingredients and mix well.
Add the eggs and mix for 30 seconds.
Finish mixing thoroughly by hand, using a wooden spoon.
A springform pan works best here. Wrap its plate with parchment paper and lock it in place.
Pour the mix through a strainer and into the prepared pan.
Let the mix rest in the pan for 10 minutes to let air bubbles out.
Bake for an 1 hour 10 minutes. Maybe add another 10 minutes (or more) if surface is still pale. Turn the oven off, leave door half open, and let it sit for 20 minutes.
Take out and let it cool off to room temperature.
Refrigerate for 4 hours (or overnight) before removing the sides of the pan.
Nom nom. Yum yum.
I winged this one and it worked out well. Heated up frozen berries with some honey and used it as topping. The whole combo was pretty tasty.