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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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My step-mother makes THE BEST cheesecake I have ever tasted. I thought I would share the recipe. It is time consuming but very worth it in the end. Ingredients:
4 (8 ounce) containers whipped cream cheese |
5 eggs |
1/4 lb unsalted butter (1 stick) |
1 1/4 cups sugar |
16 ounces sour cream |
1 teaspoon lemon juice |
2 tablespoons cornstarch |
1 1/4 teaspoons vanilla |
Directions:
1. Let cream cheese, sour cream, butter and eggs stand at room temperature for approximately 1 hour.
2. Blend cream cheese, butter and sour cream together, then add the cornstarch, sugar, vanilla, and lemon juice.
3. Beat on whip speed until very well blended.
4. Beat in one egg at a time until the entire mixture is very smooth.
5. Pour mixture into a greased 9 1/2 inch spring pan.
6. Place pan into a large roasting pan half filled with water.
7. Bake at 375 degrees for one hour or until top is golden brown.
8. Turn off oven and let cake cool with oven door open for one hour.
9. Let stand at room temperature for two more hours and then cover and refrigerate for at least six more hours.
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