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Instructions |
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Preheat oven to 350 F. Lightly butter bottom and sides of a 9 1/2 inch springform pan. In a small bowl, stir crumbs with butter until mixed. Press onto bottom of pan. Bake in center of preheated oven until set, about 8 to 10 minutes cool completely. Leave oven on.
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Meanwhile using electric mixer beat cream cheese until smooth and creamy. Add sugar and cornstarch, beating until well combined. Scrape down sides of bowl as needed. Add eggs one at a time, beating after each addition until incorporated. Beat in lemon juice, vanilla and salt. Add sour cream and stir just until mixed.
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Wrap the understand side and half way up the sides of the springform pan with a double layer of heavy duty foil. Pour cream cheese mixture into pan. Set pan in a larger ovenproof dish. Fill larger dish with enough hot water to come about 1 inch up the sides of pan. Do not fill water higher than the foil. Bake in center of a preheated over 45 minutes. Leaving door closed, turn off oven and leave cheesecake in oven 1 hour.
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Remove pan from water and discard foil. Run a knife around outside edge of cheesecake. Cool in pan on a rack at room temperature for 1 hour. Refrigerate overnight. Cut into wedges and serve with fresh fruit if you wish. Cheesecake will keep well refrigerated for several days or can be frozen.
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Originally Submitted
11/23/2011
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