Make the cheesecake filling. Combine the softened cream cheese, granulated sugar, sour cream, vanilla extract, and lemon zest in a large mixing bowl. Mix on medium speed until well smooth and creamy. Scrape down the sides of the bowl with a rubber spatula as needed.
Pour the strawberry batter into the springform pan with the crust and spread into an even layer. 5. Top with the remaining cheesecake batter and spread out into an even layer. 6. Finally, add the topping to the top of the cheesecake in an even layer and lightly press down. Refrigerate for at least 4 hours before serving. 3. Combine the ingredients. Carefully fold â…“ the whipped cream into the cream cheese mixture until combined. Then fold in the remaining whipped cream. Don't overmix. STEP. 4. Lay on baking tray. Using a cookie scoop or tablespoon, scoop 1 inch balls of cream cheese filling and place on a parchment line baking tray. Cream Cheese Filling. In a medium bowl combine the cream cheese, powdered sugar and vanilla. Using a hand held mixer, mix the ingredients until you have a smooth filling. Put the filling into a piping bag {or Ziploc bag} cut a small triangle off of the end. Pipe the filling into the bottom of each sugar cookie crust. 4u3Vldp.