2 Packages Softened Cream Cheese (8 oz each)
3/4 Cup White Sugar
1/4 Cup Softened Butter
1/4 Cup Cornstarch
1 Heaping TBSP Self-Rising Flour
Pinch of Salt
Juice of 1 Medium Lemon
1 Cup Heavy Cream
1 tsp Vanilla
Pre-heat oven to 350 degrees
Beat together cream cheese, sugar, and butter. Continue beating while adding cornstarch, flour, salt, lemon juice, cream, vanilla and add eggs one at a time. Here is where a stand mixer really comes in handy…beat on medium high for 15 yes FIFTEEN minutes, trust me on this one the extra time is worth it!!! Meanwhile prepare spring-form pan by wrapping the bottom in aluminum foil and lightly greasing. Bring several cups of water to a boil on stove-top.
Fill spring-form pan with batter, place in a pan containing 1 inch of hot water.
Bake for about an hour until top is golden brown and starts to pull away from sides of the pan. Over baking will make the cake too dry, it will firm up as it cools.
Let cool for 30 minutes, remove from form, chill for several hours before serving. I KNOW it is hard to wait but I promise it is soooo much better when properly chilled.
Top with anything you like…blueberries, cherries, homemade chocolate syrup, caramel sauce…nothing or any combination of above.
You could certainly do a crust I don’t usually, but if I did it would be this one:
1 /2 cup Nilla Wafers, crushed
1/4 cup toasted pecans, crushed
1/4 cup butter
pinch of salt
Press together in the bottom of pan. Bake for ten minutes at 350 and refrigerate prior to adding batter.