Decadent Crustless New York Cheesecake

1. Preheat Oven

Preheat your oven to 300°F. Grease a 9-inch springform pan, cut a piece of parchment paper to fit the bottom, and place it inside. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.

2. Beat Cream Cheese and Butter

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

3. Add Sweetener

Gradually add the powdered erythritol sweetener, and continue to beat until fully incorporated.

4. Add Eggs

Add the eggs one at a time, beating well after each addition to ensure a consistent batter.

5. Add Sour Cream, Lemon Zest, and Vanilla

Add the sour cream, grated lemon zest, and vanilla extract to the bowl. Beat these ingredients until everything is smooth and well combined.

6. Prepare Water Bath

Pour the prepared cheesecake batter into the springform pan, smoothing the top with a spatula. Set the springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

7. Bake Cheesecake

Place the roasting pan in the oven and bake for 70 to 90 minutes. The cheesecake is done when it is mostly set but still jiggles slightly in the center when gently shaken.

8. Cool and Chill

Remove the cheesecake from the oven and allow it to cool to room temperature. Run a sharp knife around the edge of the pan to loosen the cheesecake, then release the springform pan. Transfer the cheesecake to the refrigerator and chill for at least 4 hours before serving.