ingredients
6 large eggs room temperature
3 cups – one pint – sour cream room temperature
4 8-ounce packages cream cheese room temperature
7 tablespoons – one stick-unsalted butter room temperature
1 1/2 cups sugar
3 tablespoons cornstarch
1 1/3 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
DIRECTIONS :
-generously butter the inside of a 12-inch springform pan wrap a double layer of heavy duty aluminum foil tightly around the outside bottom and sides crimping and pleating the foil to make it conform to the pan this will help to prevent water seeping into the pan when you put it into the bain marie position the baking rack in the center of the oven preheat the oven to 400* fahrenheit
-in a large mixing bowl using an electric mixer beat the eggs with the sour cream until well blended
-in a medium sized bowl beat the cream cheese with the butter until smooth and creamy add this to the egg sour cream mixture and beat until smooth
-add the sugar cornstarch vanilla lemon juice and lemon zest and beat thoroughly about 3 minutes
-pour into the prepared springform pan and place in a roasting pan – or other pan – large enough to prevent the sides from touching place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan
bake for 3 hours 20 minutes or until the cake is very lightly colored and a knife inserted in the center emerges clean remove from the water bath and carefully peel the aluminum foil from around the pan let stand at room temperature until completely cool about 3 hours refrigerate covered until well chilled for best flavor and texture this cheesecake is best chilled overnight
