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Classic Cheesecake II
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My mom has been making this at Christmas for years. This is a great basic cheesecake; it can be topped with anything you like.
4 (8.00 ounces) packages cream cheese, room temperature
16 ounces sour cream, room temperature
1/4 lb butter, room temperature
1-1/4 cups granulated sugar
2 tablespoons cornstarch
1-1/4 teaspoons vanilla extract
1 teaspoon lemon juice
5 eggs
Beat cream cheese, sour cream, and butter until smooth. Mix in sugar, corn starch, vanilla, and lemon juice. Beat in eggs one at a time. Pour the mixture into a springform pan.
Place the springform pan into a larger pan. Add water in the larger pan to halfway up the springform pan.
Bake at 375 degrees for 1 hour.
Turn off the oven, open the oven door and let the cheesecake cool for one hour. Remove the cheesecake from the oven and cool another hour. The top of the cheesecake should be slightly brown and cracked.
Refrigerate at least 6 hours before serving.
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