Press into bottom and slightly up upsides of prepared pan. Bake for 5-8 minutes just until set and lightly golden brown
Add Crust
Step 2
Beat cream cheese for 3 minutes on medium speed. There should be no lumps.
Beat the Cream Cheese
Step 3
Rub the lemon zest into the sugar, this will take a few minutes. This is helping release the oils from the zest infuse into each sugar granule to create a stronger, deeper lemon flavor.
Make Lemon Sugar
Step 4
Add sugar-lemon mixture to cream cheese. Then add heavy cream, sour cream, lemon juice, and lemon extract- mixing until fully combined
Add More Ingredients
Step 5
Add in eggs one at a time, it is important to mix the cheesecake on low at this point, you do not want to incorporate any air into the batter, this will cause cracks.
Add the eggs
Step 6
Pour into the prepared pan. Prepare a water bath. Bake until the middle of the cheesecake, should jiggle just a little bit
Bake the cheesecake
Step 8
Turn oven off and let cool in the oven for 1 hour then wrap with plastic wrap. Let sit in the fridge overnight. Then decorate.
Chill the Cheesecake
Step 9
Enjoy