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Ingredients
- 5 large eggs, room temperature
- 2 cups sour cream, room temperature
- 4 - 8 ounce cream cheese, room temperature
- 8 tablespoon butter, room temperature
- 1-1/2 cups sugar
- 2 tablespoon cornstarch
- 1-1/2 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
Details
Preparation
Step 1
Generously butter the inside of a 10 inch springform pan. Wrap a double layer of heavy duty aluminum foil tightly around the outside bottom and sides, crimpng and pleating the foil to make it conform to the pan.
Preheat oven 300 degrees.
In large bowl, Mix and 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 2 minutes.
Pour into prepared springform and place in a roasting pan large enough to prevent the sides from touching.
Place 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 lighly colored and knife inserted comes out clean.
Remove from the water bath and carefully remove aluminum foil around the pan.
Let stand at room temperature until completely cool, 4 hours.
Refrigerate, covered, until well chilled, Best chilled overnight.
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