2 (8 oz.) packages cream cheese
3/4 cup sugar, divided between egg whites and cream cheese mixture
4 eggs separated
1/4 cup sour cream
1/2 teaspoon lemon zest (optional)
1 teaspoon vanilla
Directions: Start water boiling for water bath baking.
Soften cream cheese in microwave at low power for 1 minute. Separate eggs. Whip egg whites and add 1/4 cup sugar one tablespoon at a time. Mix together cream cheese, egg yolks, sugar and sour cream. When it is smooth and well blended, add egg white mixture. Mix until blended. Add vanilla. Pour into foil covered pan and put this pan in larger pan for water bath. Bake at 500°F for 12 minutes and then at 200°F for 50 minutes.