Isabellas Cheese Cake

Created By: New Yorker Magazine
Difficutly: moderate
Time: 2 Hours 30 Min
Portion: 12 servings
Ingredients:
4  8 oz containers of whipped cream cheese
16 oz sour cream
1 stick soft unsalted butter
5 eggs
2 tbsp cornstarch (strained)
1 1/4 cups sugar
1 tsp vanilla
1 tsp lemon juice
Directions:
Preheat oven to 375
Let cream cheese, sour cream, eggs and butter stand at room temp for at least an hour
Blend them together then add the cornstarch, vanilla and lemon juice. Set mixer on high and beat till well blended.
Beat in one egg at a time till very smooth
Pour into a greased 9 1/2 in springfrom…(I wrap the outside of the pan in foil)
Place in a larger roasting pan filled with enough water to come halfway up the side of the springform
Bake for 1 hour or until top is brown. Turn off oven-let cake stay in the oven with the door open for at least one hour then remove from oven and let stand another two hours. Cover and refridgerate for at least six hours before serving.