Ingredients: |
Ingredients: 4 (8 oz.) packages of cream cheese 1 (16 oz.) container sour cream 1/2 c. butter 2 T. corn starch 1-1/4 c. sugar 1-1/2 tsp. vanilla 1 tsp. lemon juice 5 eggs.
Allow cream cheese, eggs, sour cream and butter to come to room temperature.
For serving, cheese cake can be topped with your choice of fruit pie filling.
Variation: if you want pumpkin cheesecake add 1 c. pumpkin instead of lemon juice.
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Directions: |
Directions:Preheat oven to 375º. Use a 10" spring form pan.
With a mixer, beat cream cheese, sour cream and butter until well blended. Add corn starch, sugar, vanilla and lemon juice; turn mixer to high speed and beat until well blended. Add eggs one at a time; beating 1-2 minutes before adding next egg; after last egg has been added the mixture should be very smooth. Pour mixture into a 10" spring form pan. Place spring form pan into a large roasting pan; add warm water until it come 1/2 way up the sides of the spring form pan. Bake in 375º oven for 1 hour or until top of cheese cake is golden brown. Turn off heat and let cheese cake cook in oven with the oven door open for 1 hour. Remove cheese cake from oven and let cool; then place in refrigerator for at least 6 hours. When ready to serve, loosen sides and life cheesecake out of pan. Refrigerate leftovers.
For serving, cheese cake can be topped with your choice of fruit pie filling. |