2 cream cheese
16 oz. sour cream
1/4 lb. butter
2 Tbsp. cornstarch
1 1/4 cup sugar
1 1/4 tsp. vanilla
1 tsp. lemon juice
Let all ingredients come to room temperature. Preheat oven to 375 degrees.
Blend cream cheese, butter, and sour cream together with mixer on high speed. Then add cornstarch, sugar, vanilla, and lemon juice. Next, beat in one egg at a time until all are well-mixed. Pour into a greased 10 inch springform pan. Place the springform pan into a large roasting pan. Fill roasting pan with enough hot water to come 1/2 way up the OUTSIDE of the springform pan. Bake at 375 dgrees for one hour or until the top is brown. Check after 40 minutes.
After it is finished cooking til the top is brown, turn off the oven and open the oven door. Let the cake cool in the oven for one hour. Then remove it from the oven and let it stand for 2 hours. Refridgerate for at least 6 hours before serving. Cut into sixteen slices with dental floss. For best results, wipe floss after each cut.
***This is delicious plain, but sometimes I like to cut up strawberries and add a touch of water and a little sugar and drizzle the strawberry mixture over the cheesecake. Freakin' amazing!