Great Cheesecake (no crust)

Great Cheesecake (no crust)


  • 32 oz cream cheese
  • 16 oz sour cream
  • 4 oz sweet butter
  • 2 tbl Cornstarch
  • 1 1/4 cup sugar
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • 5 eggs


  • All ingredients must be at room temp. Blend cream cheese, sour cream and butter.
  • Add cornstarch, sugar, vanilla and lemon juice. Beat until well-blended.
  • Beat in one egg at a time, continuing to beat until mixture is light and smooth.
  • Pour into well greased 9” springform pan. (Place the pan on a large square of aluminum foil, and bring the foil up around the sides tightly to prevent water seeping in during baking.) Place the filled pan in a larger pan containing warm water to come halfway up the sides of the springform pan.
  • Bake at 375° for one hour until the top is golden and center is fairly firm. Turn oven off and let cake cool in it with door open for a least one hour.
  • Allow to stand at room temp to cool completely about 2 hours. Then cover and refrigerate several hours. About 20 minutes before serving, take out of refrigerator, remove ring and place on cake platter.

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