Yummy 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.