No-Crust Cheesecake

Name: No-Crust Cheesecake
Ingredients: 4 (8 oz.) pkg. cream cheese, softened; 2 c. sugar; 5 eggs (at room temperature); 3 Tbsp. butter, melted; 2 Tbsp. lemon juice; 2 tsp. vanilla extract; 3 1/2 Tbsp. cornstarch; 1 pt. sour cream (at room temperature)

8 ingredients

9 steps

Ingredients

4 (8 oz.) pkg. cream cheese, softened
2 c. sugar
5 eggs (at room temperature)
3 Tbsp. butter, melted
2 Tbsp. lemon juice
2 tsp. vanilla extract
3 1/2 Tbsp. cornstarch
1 pt. sour cream (at room temperature)

Directions

1

Preheat oven to 325°.
2

Grease and flour a 9-inch spring-form pan.
3

Cream sugar and cream cheese.
4

Add eggs, one at a time; beat.
5

Add remaining ingredients; beat for 15 minutes with mixer. Pour batter into prepared pans.
6

Bake for 1 hour.
7

Do not open oven door.
8

Turn oven off; leave cake in oven for an additional hour.
9

Refrigerate cake in pan for at least 10 hours.