| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Cheese/eggs |
1 |
Servings |
INGREDIENTS
| 32 |
oz |
Cream cheese |
| 16 |
oz |
Sour cream |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Sugar |
| 1/4 |
lb |
Butter |
| 2 |
tb |
Cornstarch |
| 1 |
ts |
Lemon juice |
| 5 |
|
Eggs |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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