Macadamia White Chocolate Cookie Dough	balls
Eggs
Cream Cheese	g
Lemon Juice	tbsp
Icing Sugar	g
Vanilla Sugar	g
Sour Cream	g

1. Preheat the oven up to 200 ºC. Line the bottom of a springform pan (ø 24 cm) with baking paper and grease the sides.
2. Crumble the cookie dough balls and spread them evenly on the bottom of the cake pan. No need to press them down as cookie chunks will melt and form the base.
3. Bake in the preheated oven for 12-14 minutes until cooked (make sure it doesn’t burn). Remove from the oven and leave to cool completely.
4. With an electric whisk (or stand mixer), beat the egg whites until stiff. In the other bowl, whisk together the egg yolk, 100g of icing sugar and half of the vanilla sugar until smooth. Add in the lemon juice, cream cheese and mix until combined.
5. Using a wooden spatula, gently fold in the egg whites. Pour the mixture evenly on the cookie base. Bake it again on 200 ºC for about 15 minutes, decrease the heat to 180 ºC for additional 10 minutes. In case it starts getting brown, cover it with aluminium foil.
6. Meanwhile, whisk the sour cream with the remaining icing sugar and vanilla sugar, until smooth. Remove from the oven and leave to cool completely. Increase the heat back to 200 ºC.
7. Pour the mixture evenly on the cream cheese layer, from outside to the inside. Place the cake back in the oven and back again for 10-15 minutes.
8. Cool before serving. Use a very sharp knife and enjoy.

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