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Into a large mixing bowl, empty the tubs
of cream cheese and the container of sour cream. Do not mix.
Place the butter and sugar in the bowl,
then sift the cornstarch into the bowl and sprinkle on the vanilla
and lemon juice. Allow all the ingredients to stand, unmixed, until
they reach room temperature.
With an electric mixer, beat all the ingredients
together until mixed well. There will still be some lumps.
Beat eggs into mixture one at a time, mixing
well after each addition. After all the eggs have been added, the
mixture should be perfectly smooth.
Pour batter into a buttered, 10-inch springform
pan. Place the springform into a larger roasting pan and half fill
the large pan with hot water.
Bake in a 375-degree oven for one hour.
Remove from the oven. Let cool in the water bath for 20 minutes,
then remove and cool to room temperature in the springform. After
cooling, refrigerate at least three hours before serving, but remove
the cake from the refrigerator at least 30 minutes before serving
to take off the chill. The cake may be garnished with fruit as desired.
Variations:
You may alter the flavoring by using 1/4
teaspoon almond extract instead of vanilla, or 3 tablespoons dark
rum, or flavored liqueur instead of the extract. The cake has no
crust, but you may sprinkle the buttered springform pan with ground
or finely chopped nuts, or fine dry breadcrumbs or cake crumbs.
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