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Betty & Bobo's Old Fashioned Cheesecake




Source of Recipe


Buddy Cookbook


List of Ingredients




5 eggs, at room temperature
2 cups (1 pint) sour cream, at room temperature
4 packages (8 ounces each) cream cheese, at room temperature
1 stick (1/4 pound) unsalted butter, at room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice


Recipe



Preheat the oven to 300 degrees. Generously butter a 10 inch springform or 10 inch false bottom pan. Wrap a double layer of heavy - duty aluminum foil tightly around the bottom and sides of the pan, crimping and pleating the foil so that it conforms to the shape of the pan. Bring a large pot of water (about 4 quarts) to a boil. Meanwhile, in a large mixer bowl, beat the eggs with the sour cream until well blended. In a medium bowl, beat the cream cheese with the butter until creamy, smooth and slightly fluffy. Scrape into the egg - sour cream mixture and beat, starting on low speed and gradually increasing to high, until smooth. Add the sugar, cornstarch, vanilla, lemon zest and lemon juice; beat on high speed until well blended and very smooth, 2 minutes. Pour the cheese mixture into the prepared pan. Place in a roasting pan large enough to hold the cake pan without touching the sides and place in the oven. Carefully pour in enough boiling water to reach halfway up the sides of the cake pan. Bake for 2 hours and 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean; the cheesecake will have risen only slightly. Remove from the water bath and peel off the foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate until ready to serve.