isabella's cheesecake

Name: Isabella's Cheesecake
Cuisine: American
Ingredients: 4 - 8 oz containers of whipped cream cheese; 16 ounce(s) sour cream; 1 stick(s) unsalted butter (softened); 5 large eggs; 2 tablespoon(s) cornstarch (sift it to make sure theres no lumps); 1 1/4 cup(s) sugar; 1 teaspoon(s) vanilla extract; 1 teaspoon(s) lemon juice, fresh

(1 RATING)

58 Pinches 1 Photo

Cathy LaFay

Cape Coral, FL

Updated on Oct 11, 2011

This was my cousin's signature cheesecake recipe. It was always the biggest request... Sadly she passed away Aug of 2011

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Ingredients

4 - 8 oz containers of whipped cream cheese
16 ounces sour cream
1 stick unsalted butter (softened)
5 large eggs
2 tablespoons cornstarch (sift it to make sure theres no lumps)
1 1/4 cups sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice, fresh

How To Make isabella's cheesecake

Step 1

Preheat oven to 375

Step 2

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.
Step 3

Beat in one egg at a time till very smooth.
Step 4

Pour into a greased 9 1/2 in springfrom...(I wrap the outside of the pan in foil)
Step 5

Place in a larger roasting pan filled with enough water to come halfway up the side of the springform pan.
Step 6

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.
Step 7

Cover and refridgerate for at least six hours before serving.
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