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Preheat oven to 325 degrees
Wrap the outside of a 9 inch springform pan with heavy tinfoil to make it waterproof.
Thoroughly oil the entire interior of the pan with coconut oil or butter
In a stand mixer, beat the cream cheese. Add the sugar and mix.
Add sour cream, scrape down the bowl as needed, and mix thoroughly.
Crack the eggs and add in one at time, mixing GENTLY* (see notes) after each addition.
Mix in the remaining ingredients and mix until smooth.
Pour the cheesecake batter into the pan and put the pan into a one/half inch water bath(I used my roasting pan).
Bake for 75 to 90 minutes until set and golden brown. The top should NOT jiggle a LOT when set. But it may move a LITTLE BIT. Turn off oven and crack the door slightly for 30 minutes . Then remove cake to counter and let cool until the cake is at room temperature. Remove the sides of your pan and continue to cool in the refrigerator until completely set. Several hours.