Method

Make the Crust

• Grease a springform pan with some vegetable oil
• In a medium mixing bowl with a wooden spoon
  • Crush graham crackers
  • Add melted butter and mix until it forms a packable texture
• Press the crust into shape in the bottom of the pan, going up the sides a little bit

Make the Filling

• In a small mixing bowl, whisk together until combined:
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • ¹⁄₄ cup all-purpose flour
  • 4 tsp tea
• In a large mixing bowl with a wooden spoon
  • Cream together the 4 packages cream cheese and 1 ¹⁄₂ cups granulated sugar
  • Add ²⁄₃ cup almond milk and switch to a whisk to finish mixing (try not to incorporate air)
  • Whisk in 4 eggs, one at a time
  • Whisk in the sour cream mixture
  • Add in lemon zest
• Pour the filling into the springform pan on top of a sheet pan
• Give it the ole’ tapa tapa to remove air bubbles from mixing/pouring

Bake

• Bake at 350°F for 1 hour
• Turn off the heat and leave the cheesecake in the oven until cool (several hours)