Cheesecake

Crust optional
Ingredients
4 bricks cream cheese (8 oz each)
1 stick butter
5 eggs (at room temperature)
16 oz regular sour cream
1¼ cups sugar
1 tbsp cornstarch
¼ tsp vanilla
½ tsp lemon juice

Directions
– Soften to room temperature: cream cheese, butter, and sour cream.
– Blend softened items (above) until smooth; Do NOT overblend.
– Blend in sugar, cornstarch, vanilla and lemon to a paste.
– Mix on Medium, adding 1 egg at a time.
– Cook in waterbath at 375 degrees about 1 hour (or less) until uniformly golden brown on top.
– Turn off oven and leave cheesecake in oven with oven door open for another 1 hour. DON’T MOVE THE CHEESECAKE!
– Remove from oven and cool another hour at room temperature before serving.
– Recommend refrigerating cheesecake for longer times.

from Corinne Race