This recipe is from my mother in law, Elaine. It's the lightest, perfectly sweet cheesecake I've ever had. It came out beautiful every time.
Ingredients
4 x 8 oz.cream cheese, softened
16 oz. sour cream
1 teaspoon vanilla extract
1/2 cup, 112 g, 1 stick butter, melted
1 1/4 cups, 250 g sugar
5 large eggs
2 teaspoons lemon juice
2 teaspoons corn starch
Directions
Step 1 Preheat oven to 375 degrees. Butter a 9" spring pan, set aside.
Step 2 In the bowl of an electric mixer, cream melted butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition., add vanilla extract , lemon juice and corn starch, beat to combine.
Step 3 Pour batter into prepared pan. Place pan into a larger roasting pan that has been half filled with hot water. Bake until the top is brown and not jiggly, 60 to 70 minutes. Let cool completely on a wire rack. Put in the fridge over night before slicing.
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