Light creamy and easy to make
- 32 oz Cream Cheese
- 5 Eggs
- 1/4 lb Sweet Butter
- 1 1/4 cup Sugar
- 16 oz Sour Cream
- 1 tsp Lemon Juice
- 2 Tbsp Corn Starch
- 1 1/4 tsp Vanilla
- Let cream cheese, sour cream, butter, and eggs stand at room temperature for an hour.
Blend cream cheese, butter, and sour cream together.
Add the cornstarch, sugar, vanilla, and lemon juice. Beat on whip speed until very well blended.
Beat in 1 egg at a time until the mixture is very smooth.
Pour in a greased 9 1/2 in spring pan. Place in a roasting pan 1/2 filled with water. Bake at 375 for 1 hour or until golden brown.
Turn oven off and let cool in oven with the door open for 1 hour. Take out of the oven and let cool for 2 hours, then refrigerate for 6 hours.