Favorite cheesecake EVERRRR! I love em dense and thick, so that you are full when you’re done devouring it 😀 If that’s YOUR kind of cheesecake, this recipe is for YOU! You can totally quadruple this recipe to make a really thick, high cheesecake, but that is just TOO much cheesecake for one person! WHY you ask? Because I would eat it ALL! Hahaha!! 😀 Check out the TIPS below for how to quadruple this recipe 🙂In one mixing bowl: 2 eggs ½ cup sour cream Put mixing bowl in warm water to bring upto room temp. Beat till creamy In second mixing bowl: 1 8 oz package cream cheese (microwave for 40 seconds to soften) 2 Tbsp butter Beat till creamy Pour together and add rest of ingredients: ¼ cup + 2 Tbsp sweetener (I use half Xylitol, half Splenda) 1 tsp Vanilla ½ tsp fresh lemon juice ½ tsp grated lemon zest Beat well- about 2 mins Pour into well- buttered small casserole dish. Bake in pre-heated oven at 300 for approx. 90 mins, Till lightly browned on top.
TIP: Make sure your cream cheese is warmed up enough to mix till smooth, using either microwave or leave on counter till upto room temp. You don’t want cream cheese lumps in your cake 🙂
TIP: this is best served cold, trust me I tried both ways and while it’s still yummy warm, it is TO DIE FOR when it’s cold! 😀
TIP: To quadruple this recipe, use a little less of the lemon and 1 less egg. Use a water bath to bake for 2 hours 15 mins.