.
Mix in the granulated sugar, salt, and flour on low speed, blending just until incorporated. Avoid whipping too much air into the mixture, as excess air can cause the cheesecake to rise and fall unevenly.
Add the sour cream and lemon extract, mixing until the batter looks uniform and slightly glossy.
Add the eggs one at a time, mixing gently after each addition. The goal is to incorporate the eggs fully without overbeating, allowing the batter to remain dense enough to bake evenly.
Pour the cheesecake batter into the prepared springform pan. Place the pan on the rack above the water bath, allowing the steam to surround the cheesecake without direct water contact.
Bake for about 45 minutes, or until the center appears set with just a slight jiggle when gently nudged. The outer edges should look firm while the middle retains a custard-like wobble, indicating perfect doneness.
Turn the oven off, crack the door open slightly, and let the cheesecake rest inside for 30 minutes. This gradual cooling helps prevent cracks by minimizing temperature shock.
Remove the cheesecake and allow it to cool to room temperature. Once cooled, freeze for 2–3 hours or refrigerate for 5–6 hours or overnight. Chilling helps the layer firm up so it can be stacked cleanly between the lemon cake layers.
See more on the next page
Advertisement
