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Ingredients
- 5 large eggs, room temperature
- 2 cups sour cream, room temperature
- 4-8 ounce packages cream cheese, room temperature
- 8 tablespoons butter, room temperature
- 1-1/2 cups sugar
- 2 tablespoon cornstarch
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
Details
Preparation
Step 1
Generously butter inside of a 10 inch springform pan. Wrap double layer of heavy heavy-aluminun foil tightly around the bottom and sides, forming around pan.
Preheat oven to 300.
In large mixing bowl, using electric mixer, beat the eggs with the sour cream until well blended.
In a medium sized bowl, beat cream cheese with the butter until smooth and creamy. Add this to egg-cream misture and beat until smooth.
Add sugar. cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into prepared springform pan and place in a roasting pan large enough to prevent the sides from touching . Place in the oven and carefully pour in enough very hot tp water to reach halfway up to sides of springform pan.
Bake for 2 hours, 15 minutes or until the cake is very lightly colored and a knife comes out clean. Remove from the water bath and remove foil. Let it stand at room temperature until completely cool, about 4 hours. Refrigerate. covered, until well chilled. Chill overnight.
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