Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Method
Filling Preparation
- 1
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 2
Add Sugar
Gradually add in the granulated sugar and continue to beat until well combined.
- 3
Mix in Sour Cream and Flavorings
Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.
- 4
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 5
Pour Filling
Pour the filling into the cooled crust in the springform pan.
- 6
Bake Cheesecakes
Bake in the oven at 350°F (175°C) for 45-50 minutes, or until the center is set and slightly jiggly.
- 7
Cool in Oven
Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
- 8
Chill Cheesecake
Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.