Yummy Cheesecake
This is a very dense, creamy, rich cheesecake.
Yield
servingsPrep
30 minCook
60 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | ounces |
cream cheese
|
|
| 16 | ounces |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
sugar
|
|
| ¼ | pound |
butter
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | teaspoon |
lemon juice
|
|
| 5 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 924.8 | ml/g |
cream cheese
|
|
| 462.4 | ml/g |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
sugar
|
|
| 113.4 | g |
butter
|
|
| 3E+1 | ml |
cornstarch
|
|
| 5 | ml |
lemon juice
|
|
| 5 | large |
eggs
|
|
Directions
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 inch greased springform pan.
Place pan into a larger roasting pan that has been half-filled with hot water.
Bake at 375℉ (190℃) F in a preheated oven for 1 hour.
When cool place in refrigerator overnight.
The cheesecake becomes more dense as it cools.
