- Prepare the filling:
Beat cream cheese until smooth. Add sugar and beat again until fluffy. Mix in eggs, one at a time. Add sour cream, vanilla, salt, and lemon zest if using. Blend until silky. - Pour over the crust, and gently smooth the top.
- Bake for 40–45 minutes, or until the center is just slightly jiggly. Turn off the oven and crack the door open—let the cheesecake rest inside for 1 hour to avoid cracks.
- Chill in the fridge for at least 4 hours (overnight is best!).
- Slice & serve straight from the loaf pan or lift it out for a cleaner cut. Top with whipped cream, fresh berries, or caramel sauce if you’re feelin’ fancy. 💕
🍴 Why You’ll Love It:
- No water bath needed
- Easy ingredients
- Small batch = no waste
- Super creamy, rich, and dreamy!
Let me know if you want a chocolate swirl version or a berry topping twist! Would you like a cute caption to go with this for your socials too? 😊