16 oz. cream cheese, softened
⅔ cup sugar
2 large eggs
1 Tbsp. cornstarch
1 tsp. fresh lemon zest
2 Tbsp. fresh lemon juice.
In a large bowl, beat cream cheese and sugar together until smooth.
Beat in eggs, and continue beating with a hand-held electric mixer on medium speed for about 3 minutes.
Beat in remaining ingredients and continue beating for about 1 minute.
Line a 4- to 5-quart slow cooker with parchment paper. Pour batter onto the parchment paper.
Cover and cook on high for 2½–3 hours or until cheesecake is set. Remove slow cooker insert and let it cool to room temperature. Then place in fridge to chill for 4 hours. Slice to serve.