Ingredients:
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Directions:
-Generously butter the inside of a 10-inch springform pan.
-Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan.
-This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
-In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
-In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
-Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
-Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.
-Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
-Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.
-Remove from the water bath and carefully peel the aluminum foil from around the pan.
-Let stand at room temperature until completely cool, about 4 hours.
-Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.