Let the cream cheese, sour cream, butter and eggs stand at room temperature for 1 hour.
Blend together the cream cheese, butter and sour cream.
Add the cornstarch, sugar, vanilla, and lemon juice.
Beat until well blended 9 on an electric blender use whip cycle.
Slowly beat in one egg at a time.
Finally beat the entire mixture until very smooth in texture.
Pour into a 9 ½ inch spring pan and place in a large roasting pan filled halfway with warm water.
Bake for 1 hour at 375 degrees or until top is golden brown.
Turn off oven and leave oven door open for 1 hour.
Let cake stand out at room temperature for 2 hours before refrigerating for at least 6 hours.