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Lightly coat a 1-quart soufflé dish or casserole with cooking spray. Tear off an 18x12-inch piece of heavy foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and place the dish in the center of the crisscross; set aside.
In a large bowl, combine cream cheese, sugar, lemon juice, flour and vanilla. Beat with an electric mixer on medium until well mixed. Beat in sour cream until smooth. Add eggs, beating on low just until combined. Stir in lemon zest.
Pour mixture into the prepared baking dish; cover tightly with foil. Pour the warm water into a 3-1/2- to 5-quart slow cooker. Bringing up the foil strips, lift the ends of the strips to transfer the dish to the cooker. Leave foil strips under dish.
Cover and cook on High for 2 1/4 to 2 3/4 hours or until center is set.
Using foil strips, carefully lift dish out of cooker and place on a wire rack; discard foil strips. Uncover cheesecake; cool completely. Cover and chill for 4 to 24 hours. To serve, spoon cheesecake into dessert dishes. If desired, garnish with raspberries and mint.