Ingredients:
5 eggs, room temperature
2 cups (1 quart) sour cream, room temperature
4 pack 8 ounces cream cheese
8 tbsp (1 stick) unsalted butter, room temperature
1 1/2 cup sugar
2 tbsp corn starch
1 1/2 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon peel
Preparation:
- Preheat oven to 375 degrees F. Then wrap the pulsating pan with a large piece of heavy duty aluminum foil, covering the bottom of the pan and extending to the top. Repeat with other sheet of aluminum foil for insurance. Spraying inside of the pan with a non-stick cook spray. This will help prevent water from leaking into the pan when placed in the water bath.
- In a large bowl, with an electric mixer, whisk the eggs with sour cream until smooth.
- In a bowl the size of a midwim, mix the cheese and butter. Add this mixture to the sour egg cream and whisk until smooth.
Add sugar, vanilla, lemon zest, lemon juice and cornstarch; Hit on low speed even combined. - Put the uncooked cheesecake in a large roasting pan. Pour boiling water into the pan until it reaches about one inch on the side of the cake pan. The water bath regulates the temperature and keeps the cake cooked on low heat.
- Bake until the cake is just set, 1 hour 30 minutes to 1 hour 45 minutes (the cake should not look liquid at all, but flash a little when pushing the pan. Cool the cheesecake in the double boiler until the water heats up, about 45 minutes. Remove the pulsating pan from the water bath, get rid of foil. Remove the sides of the pulsing pan.
Enjoy!