*Ingredients:
°5 eggs
°2 c (one pint) sour cream
°4 8-oz pack cream cheese
°8 t (one stick) unsalted butter
°1/2 c sugar
°2 t cornstarch
°1/2 t vanilla extract
°1 t fresh lemon juice
°1 t grated lemon zest
*Methods :
Butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty foil tightly around the bottom and outer sides, crimping and creasing the foil to conform to the pan. This will prevent water from seeping into the pan when you put it in a bain-marie. Place the cooking rack in the center of the oven; preheat oven to 300* Fahrenheit.
In mixing bowl, using an electric mixer, beat eggs with sour cream to well blended.
In medium bowl, beat cream cheese with butter until smooth and creamy. Add it to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat well for about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to keep the sides from touching. Placing in oven and carefully pour in enough very hot tap water to reach halfway up the sides of springform pan.
Bake for 2 hours 15 minutes or until the cake is very lightly colored and a knife inserted in the center comes out clean. Remove from the double boiler and carefully remove the foil around the pan. Let stand at room temperature until completely cooled, about 4 hours. Refrigerate, covered, until thoroughly chilled. For best flavor and texture, this cheesecake is best refrigerated overnight.
Enjoy !
