Hella Bangin' Easy Cheesecake


  • 3 packages cream cheese (8 oz)
  • 1 pin tssour cream
  • 3 large eggs
  • 1 cup sugar
  • 2 lemons
  • 1 tsp vanilla extract
  • 3 tbsp heavy cream
  • 10 oz white chocolate


1_Take + leave out cream cheese and sour cream to let soften.

2_ 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.

3_ Preheat the oven to 325°F.

4_ Using an electrical mixer, mix together the cream cheese and add the sugar slowly. Mix until the batter is smooth.

5_ Mix in the sour cream, vanilla extract, cooled white chocolate, lemon zest and lemon juice.

6_ Light beat the 3 large eggs separately. Fold them into the mixture one at a time.

7_ Grease the sides of a 9" springform pan. Line the bottom with parchment paper. Pour the batter into the springform pan.

8_ 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

9_ 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.

10_ Serve + Enjoy!