Ingredients :
- 3 packages cream cheese (8 oz)
- 1 pints sour cream
- 3 large eggs
- 1 cup sugar
- 2 lemons
- 1 tsp vanilla extract
- 3 tbsp heavy cream
- 10 oz white chocolate
Method :
- Take + leave out cream cheese and sour cream to let soften.
- Using the double boiling method, add the heavy cream and white chocolate to the top layer. Melt the chocolate thoroughly and stir. Then let cool for a few mins.
- Preheat the oven to 325°F.
- Using an electrical mixer, mix together the cream cheese and add the sugar slowly. Mix until the batter is smooth.
- Mix in the sour cream, vanilla extract, cooled white chocolate, lemon zest and lemon juice.
- Light beat the 3 large eggs separately. Fold them into the mixture one at a time.
- Grease the sides of a 9" springform pan. Line the bottom with parchment paper. Pour the batter into the springform pan.
- Place the springform pan in a big pot. Add water to the pot, about half way of the outside of the springform pan. Bake for ~75-90 mins
- The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. If a toothpick comes out clean, its ready. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours.
- Serve + Enjoy!
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