Saturday, November 9, 2019

Cheesecake



INGREDIENTS

  • 32 oz cream cheese (4 packages) room temperature
  • 5 large eggs room temperature
  • 2 cups sour cream room temperature
  • 8 tbsp butter room temperature
  • 1 1/2 cups sugar
  • 2 tbsp cornstarch
  • 2 vanilla beans can substitute 1 1/2 teaspoon pure vanilla extract
  • 1 tsp fresh lemon juice

INSTRUCTIONS

  • Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
  • Generously coat inside of pan with butter.
  • Preheat oven to 300º F.
  • Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.
  • Add eggs one at a time until blended.
  • Add sour cream and mix until smooth.
  • Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes.
  • Pour into springform pan and place in a roasting pan large enough to prevent sides from touching.
  • Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)
  • Bake for 2 hours, or until cake is lightly browned on top. My oven is a convection oven, so bake time in regular oven may be longer.
  • Remove from water bath (bain-marie), remove foil and cool completely at room temperature before unlatching and removing rim.
  • Cover and refrigerate until well chilled (best to leave chill overnight). Cake must be well chilled to set properly.
  • Serve plain or with berries and whipped cream or even caramel sauce.

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