Best Italian Cheesecake

About 8 servings

My mom discovered this recipe and it really is fantastic. It is the whipped chream cheese that makes this lighter and creamier than your average cheesecake.
Although this version does not call for a crust, it is great with a basic graham cracker crust as well.

ingredients

4-8 oz. containers whipped cream cheese (32 oz.)
1 1/2 cups granulated sugar
1/4 lb. butter (1 stick)
16 oz. sour cream
2 tablespoons cornstarch, sifted
1 teaspoon vanilla extract
1 teaspoon lemon juice
5 eggs

directions

1
Preheat over to 375
2
With mixer combine cream cheese, sugar, butter, sour cream, cornstarch, vanilla and lemon juice. Mix until smooth. Add one egg at a time beating until well blended.
3
Pour into prepared 9 or 10-inch spring-form pan. Place in a large roasting pan on middle shelf of the oven and fill with 1 inch of hot water.
4
Bake for 1 hour. Remove at once and cool completely.

notes

Have the cream cheese, butter, sour cream and eggs come completely to room temperature before you begin. Wrap aluminum foil twice around outside of spring-form pan in case it leaks.

Source: Amanda