2 pounds cream cheese, at
room temperature
1 stick sweet, unsalted butter, at room temperature
1 pint sour cream, at room temperature
5 large eggs, at room temperature
1 and 1/2 cups superfine sugar
2 tablespoons cornstarch
1 and 1/2 teaspoons vanilla
1 teaspoon fresh lemon juice
1 teaspoon lemon zest (finely shredded lemon rind)
In a large bowl, beat cream cheese
with a mixer or food processor until completely smooth, scraping down sides
of bowl occasionally. Beat in butter until mixture is smooth and creamy.
Beat in sour cream. Add eggs, one at a time, scraping bowl and beating well
after each addition. Add sugar, cornstarch, vanilla, lemon juice, and zest
and beat until mixture is smooth. Butter sides and bottom of a 10" springform
pan and completely wrap outside of pan with a double layer of heave-duty
aluminum foil to make springform watertight. Pour batter into pan, place
in a baking pan that is wider, but not deeper, than the springform. Add enough
boiling water to reach halfway up the side of the springform. Bake in a
pre-heated 300 degree F oven until top is lightly browned and a knife inserted
in center comes out clean, between 2 or 2 and 1/2 hours. Remove springform
pan from water bath and unwrap aluminum foil. Place pan on a rack to cool
completely. Cover pan with plastic wrap and refrigerate overnight. To unmold,
place springform in a pan of hot water for 10 seconds. Run a thin knife around
sides of cake, release sides of the springform. Serve plain or with fresh
strawberries, blueberries, or whipped cream. Alternately, dust top with cocoa
or pour chocolate sauce over top. Makes 12 servings.
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