- Generously butter the inside of a 10-inch spring form 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°.
- 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 spring form 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 spring form 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.
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