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.