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Best NY Cheesecake-Crust less Recipe

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This recipe for Best NY Cheesecake-Crust less is from Our Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
At room temperature:
5 lg. eggs
2 c. sour cream
4 – 8 oz cream cheese
1 stick of butter
1 ½ c. sugar
2 TBSP corn starch
1 ½ tsp vanilla
1 tsp. fresh lemon juice
1 tsp. grated lemon zest
Directions:
Directions:
~Butter inside of 10 inch springform pan. Wrap a double layer of heavy duty aluminum foil tightly around outside bottom and sides, to conform to pan. Position the baking rack in the center of the oven-Preheat oven to 300⁰.
In large mixing bowl using electric mixer, beat eggs and sour cream until well blended.
In Medium size bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat approx. 2 minute.
Pour into the prepared springform pan and place in a roasting pan large enough to prevent the sides from touching. Place pan in oven and carefully pour in hot tap water until ½ ways up side of springform pan.
Bake for 2 hrs. 15 min. until the cake is light brown in color and a knife inserted comes out clean. Remove from the water bath and carefully peel foil away from pan.
Let stand at room temp until completely cool, approx. 4 hrs. Refrigerate, covered until well chilled. Best if chilled overnight.

 

 

 

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