StPeteBBQ
04-12-2004, 11:33 PM
This is the real deal. If you want graham crackers or crushed oreos you want a cheesepie. This is cheesecake. Cake doesn't have a crust. If you've never had cheesecake with out a crust, you're in for a real treat.
4 8-ounce containers whipped cream cheese
16 ounces sour cream
1 stick sweet butter
5 eggs
2 tablespoons cornstarch
1-1/4 cups sugar
1-1/4 teaspoons vanilla
1 tsp lemon juice
1. Let cream cheese, sour cream, butter and eggs stand at room tempurature for approximately 1 hour.
2. Preheat oven to 375*
3. Blend cream cheese, butter, and sour cream together, then add cornstarch, sugar, vanilla and lemon juice. With an electric mixer set on high speed, beat until well blended.
4. Beat in 1 egg at a time. Continue beating until mixture is very smooth.
5. Pour mixture into a greased 9-1/2 inch springform pan. Place in larger roasting pan filled with enough warm water to come halfway up the side of cake pan.
6. Bake for 1 hour, or until top is golden brown. Turn off oven; let cake cool in oven, with door open, for 1 hour. Remove and let stand for 2 hours. Cover and refrigerate for at least 6 hours before serving.
It is important to note that the process of cooling this cheesecake is every bit as important as cooking it.
Enjoy it plain, or add canned pie filling (cherry, blueberry, or strawberry) before serving.
4 8-ounce containers whipped cream cheese
16 ounces sour cream
1 stick sweet butter
5 eggs
2 tablespoons cornstarch
1-1/4 cups sugar
1-1/4 teaspoons vanilla
1 tsp lemon juice
1. Let cream cheese, sour cream, butter and eggs stand at room tempurature for approximately 1 hour.
2. Preheat oven to 375*
3. Blend cream cheese, butter, and sour cream together, then add cornstarch, sugar, vanilla and lemon juice. With an electric mixer set on high speed, beat until well blended.
4. Beat in 1 egg at a time. Continue beating until mixture is very smooth.
5. Pour mixture into a greased 9-1/2 inch springform pan. Place in larger roasting pan filled with enough warm water to come halfway up the side of cake pan.
6. Bake for 1 hour, or until top is golden brown. Turn off oven; let cake cool in oven, with door open, for 1 hour. Remove and let stand for 2 hours. Cover and refrigerate for at least 6 hours before serving.
It is important to note that the process of cooling this cheesecake is every bit as important as cooking it.
Enjoy it plain, or add canned pie filling (cherry, blueberry, or strawberry) before serving.