32 oz Cream cheese
16 oz Sour cream
1 ts Vanilla
1 1/2 c Sugar
1/4 lb Butter
2 tb Cornstarch
1 ts Lemon juice
5 Eggs
This is a very dense, creamy, rich cheesecake.
Let the cream cheese, sour cream and butter come to room temperature
for one hour or mash ingredients together. Blend all ingredients with
a mixer except for the eggs. Beat each egg individually into the
batter. Pour into a 10″ greased springform pan. Place p-an into a
larger roasting pan that has been half-filled with hot water. Bake at
375 degrees in a preheated oven for 1 hour.
When cool place in refrigerator overnight. The cheesecake becomes more
dense as it cools.
Yields
1 Servings
