Thursday, June 28, 2012


2 1/4 cups sugar
40 ounces cream cheese
6 large eggs
4 tablespoons cornstarch
3 teaspoons lemon juice
1 1/2 pints sour cream
1 1/2 pints heavy cream

Cream sugar and cream cheese in bowl.

Add 1 egg at a time and beat well.

Add cornstarch and lemon juice.

Add sour cream and heavy cream, mix well.

Place in 350 F. oven.

Pour into a 10 inch spring form pan and bake for 60 minutes, turn oven off and let set in oven for an additional 60 minutes.

This may make an extra SMALL cheese cake, 8”.

Cool in refrigerator 24 hours before removing pan.


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