Ingredients: |
Ingredients: 8" Cream Cheese 2 8-oz pkg, softened Sugar* 1Cup Cornstarch**1 Tbsp. Eggs 3 Large Lemon Juice 3 Tbsp. Vanilla 1-1/2 tsp. salt 1/4 tsp. Sour Cream 3 Cups 10" Cream Cheese 3 8-oz. pkg, softened Sugar* 1-1/2 Cup Cornstarch** 2 Tbsp. Eggs 4 + 1 yolk Large Lemon Juice 4-1/2 Tbsp. Vanilla 2-1/4 tsp. salt 3/8 tsp. Sour Cream 4-1/2 Cups *use Splenda for no-carb cake ** Optional. Omit for no-carb cake and follow directions to absorb liquid
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Directions: |
Directions:Wrap the outside of a springform pan in two layers of foil to prevent leakage and water getting in. Grease bottom and line with parchment or wax paper. Heat Oven to 350 degrees Beat the cream cheese and sugar until very smooth (about 3 minutes) with a whisk beater. Beat in cornstarch if desired. Add eggs, one at a time, beating after each addition until smooth and scraping down the sides. Add the lemon juice, vanilla and salt and beat until incorporated. Beat in sour cream just until blended. Pour batter into pan. Set the pan in a larger pan and surround it with 1 inch of very hot water. Bake 45 minutes. Turn off oven without opening the door and let the cake sit for 1 hour. Remove to a rack and cool to room temperature. Cover with plastic wrap and refrigerate overnight. Have ready a serving plate and a flat plate (or cookie sheet) at least 2 inches in diameter bigger than the cake pan. Place pan on a heated burner and move it around for 15 seconds. Wipe sides of pan with a hot, damp towel. Run a thin metal spatula around the sides of the cake and release the sides of the springform pan. Place plastic wrap on the top of the cake and invert it onto the flat plate or cookie sheet. Remove bottom of pan and the parchment paper. Refrigerate. If you didn't use the cornstarch, place several layers of paper towels on the serving plate and reinvert the cake on them. Place in refrigerator and check every few hours. You can continue inverting the cake and replacing the paper towels until no more moisture weeps out of the cake. CHOCOLATE CHEESECAKE Follow recipe above but omit Lemon Juice. Increase sugar or Splenda to 2 Cups Mix 3/4 C. cocoa with 1/4 C. boiling water Add cocoa mixture after the eggs. OR Add 7 oz. 70% dark chocolate, melted and don’t add extra sugar |