Jenn De La Creme

• 2 lbs cream cheese, room temperature
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 1/4 cup sugar
• 1/2 tsp Himalayan pink salt
• 3 eggs
• 2 yolks
• 1/4 cup flour
• 1 medium lemon, zested and juiced
• 1 1/2 tsp Vanilla Extract

Recipe yield: 10″ cheesecake

(12 portions)

Reduced Recipe (75%)

• 1 1/2 lb cream cheese, room temperature
• 1/3 cup sour cream
• 1/3 cup sour cream
• 7/8 cup sugar
• 1/3 tsp Himalayan pink salt
• 3 eggs
• 3 TBS flour
• 1/2 medium lemon, zested and juiced
• 1 tsp Vanilla Extract