At room temperature:
5 eggs
2 cups sour cream
4 8oz packages cream cheese
1 stick unsalted butter
1 1/2 cups sugar
2 Tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon lemon juice
1 teaspoon lemon zest
Preheat oven to 300 degrees Fahrenheit.
In a bowl or mixer beat cream cheese and butter until smooth and creamy.
Mix in eggs and sour cream.
Add sugar, cornstarch and vanilla. Mix in lemon and zest and beat thoroughly for two or so minutes.
Generously butter the inside of your spring-form pan or pans. (We use small pans for a cheesecake made for two.)
Wrap two-three layers of heavy duty aluminum foil tightly around the whole outside of the pans, crimping and pleating the foil at the top of the pan. This will help prevent water seeping into the pan when you put it into the water bath.
Fill your pans with your cheesecake mixture and place them in a large roasting pan. Once they are positioned in the roasting pan fill the roasting pan with about two-three inches of water (about half way up the side of cheesecake pan.)
Slide the pan into the oven on the middle rack and bake for a little over an hour. You’ll notice a nice soft golden color on top when its time to remove them.
Once removed let them cool to room temperature, once they are at room temperature place them in the fridge to continue setting. For best results leave in the fridge for 6-8 hours or overnight.
When your cheesecakes are set you can pop them out of the pans and add an assortment of delicious toppings. We like to do fresh blackberries and preserves with a little sprig of mint!
Tip: You can freeze your extra cheesecakes!
As the Golden Girls say,
“Everything is better with friends and cheesecake!”
Inn at Blackberry Creek 