Ingredients:

  • 1 (9-inch) pre-made graham cracker or shortbread pie crust
  • 2 blocks (8 oz each) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fresh lemon zest
  • 1/4 cup (60 ml) heavy whipping cream or sour cream
  • 3 large eggs, room temperature

Instructions:

  1. Preheat oven to 350°F (175°C). If using a standard pastry crust, gently prick the base all over with a fork (docking). Blind bake the crust according to standard instructions (usually 10–12 minutes) until lightly golden. Remove crust from oven and let cool slightly while preparing the filling. Keep the oven on.
  2. In a large bowl, beat the softened cream cheese on medium speed until completely smooth and fluffy—no lumps allowed!
  3. Gradually beat in the sugar until fully incorporated.
  4. Whisk in the flour, vanilla extract, and lemon zest (if using) until just combined.
  5. Beat in the heavy cream/sour cream until smooth.
  6. Add the eggs one at a time, beating only until just incorporated after each addition. Do not overmix once eggs are added.
  7. Pour the filling mixture gently into the warm, pre-baked pie shell. Carefully transfer the pie to the preheated oven.
  8. Bake for 45–55 minutes. The edges should look set, but the centre 1-2 inches should still have a slight, gentle wobble.
  9. Turn off the oven, crack the door open slightly, and let the pie cool inside the oven for 30 minutes. This gradual cooling prevents cracking.
  10. Remove the pie from the oven and let it cool completely on the counter to room temperature (about 1 hour). Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to achieve that classic cheesecake texture. Slice and serve chilled.