🧾 Ingredients (9” pan)

• 680g (24 oz) full-fat cream cheese, very soft
• 222g coconut sugar
• Zest of 1 lemon
• ½–1 tsp fresh lemon juice
• 3 large eggs, room temp
• 120g (½ cup) sour cream or heavy cream
• 1 tsp vanilla extract
• 1–2 tbsp (8–16g) flour or cornstarch
• Pinch of salt

🥣 Method (hand-mixed = smooth, not airy)

*NOTE* Please see our shortbread crust recipe before beginning, or any crust recipe that makes your bougie heart happy.

1. Build your flavor base

• Add coconut sugar + lemon zest to bowl
• Rub together with your fingers until fragrant (this is key)

2. Smooth the cream cheese

• Add cream cheese
• Mix with spatula or whisk until completely smooth
  👉 no lumps, take your time here (this step determines everything)

3. Eggs (gentle, one at a time)

• Add eggs one at a time
• Mix slowly until just combined
  ❌ no whipping
  ❌ no aggressive stirring

4. Liquids

Mix in:

• sour cream / cream
• vanilla
• lemon juice
• salt

5. Structure (last step)

• Sprinkle in flour or cornstarch
• Fold/mix gently until just incorporated

👉 Batter should be:

• silky
• slightly thick
• pourable
• NOT foamy

🔥 Bake

• Oven: 325°F
• Pour into prepared crust/pan
• Optional: pan of hot water on rack below

Bake 50–65 min, until:

• edges set
• center still has a slight jiggle (not liquid)

❄️ Cooling (this is what prevents cracking)

1. Turn oven off, crack door → 1 hour
2. Room temp → 1–2 hours
3. Fridge → at least 4–6 hours (overnight = elite)