300x600
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
- 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 300Âș 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.
This Recipe adapted from >>>> Click Here
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