0 Picture
Ingredients
- 2 ½ pounds of Philadelphia cream cheese at room temperature
- 1 ½ cups granulated sugar
- ½ tablespoon fresh lemon zest
- 6 large eggs
- 2 tablespoons vanilla extract, or the paste of one vanilla bean
- 2 cups sour cream
- 1 cup heavy cream
- 1 ½ teaspoons cornstarch
- 2 tablespoons honey
- Nonstick cooking spray
Details
Adapted from nypost.com
Preparation
Step 1
Preheat the oven to 400°F
In an electric mixer, combine cream cheese, sugar and lemon zest on medium speed for 5 to 7 minutes. Add the eggs and continue mixing for 5 to 7 minutes. Add vanilla, sour cream and honey and continue mixing for 5 to 7 minutes.
In a mixing bowl, whip together the heavy cream and cornstarch for 30 seconds until thoroughly blended. Add the contents of the bowl to the mixer and continue mixing for 1 to 2 minutes.
Spray a 10” springform pan with nonstick cooking spray and pour batter into pan.
Bake for 45 to 60 minutes in a water bath until the surface of the cake is medium golden brown.
Reduce heat to 250°F and bake for another 90 minutes.
Turn off heat and leave in the oven for 30 minutes.
Remove from oven and let cool to room temperature.
Place in refrigerator for 24 to 48 hours before cutting and serving. Serve plain or with fruit pie filling.
Review this recipe