32 oz Cream cheese
16 oz Sour cream
1 t Vanilla
1 1/2 c Sugar
1/4 lb Butter
2 tb Cornstarch
1 t Lemon juice
5 Eggs
This is a very dense, creamy, rich cheesecake. Let the cream cheese, sour cream and butter come to room temperature for one hour or mash ingredients together. Blend all ingredients with a mixer except for the eggs. Beat each egg individually into the batter. Pour into a 10″ greased springform pan. Place p-an into a larger roasting pan that has been half-filled with hot water. Bake at 375 degrees in a preheated oven for 1 hour.
When cool place in refrigerator overnight. The cheesecake becomes more dense as it cools.