5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Get a springform pan and make sure to put a bunch of butter in this. Put a double layered area of aluminum foil in a tight manner around the sides and the bottom portion of this, making sure that this is pleated and crimped so it fits the pan’s dimensions. The reason for this is to make sure that there isn’t water getting into your pan when you do put this in the ban Marie.
Take this and put this in your baking rack and then preheat this to 300 degrees
Get a mixing bowl and then beat your sour cream and eggs until everything’s fully blended
Get another medium container, and then beat the butter and cream cheese together until everything is creamy and smooth, and then put this inside the previous mixture, making sur everything’s beaten so that it’s smoothed out
Put the cornstarch, the sugar, lemon juice, vanilla, and the lemon zest, and then beat this for about 2 minutes until it’s fully beaten through
Get this and put it into your springform pan, and then put it in a roasting pan so that the sides don’t touch your initial pan. Put it in the oven, and then carefully put some hot water about halfway upwards of the pan.
Bake this for exactly 2 hours, 15 minutes or until the cake has a small crust on top of this, and the knife that’s put in there is clean
Take this out and carefully get rid of the foil that’s around your pan.
Let this sit for about 4 hours at room temperature until everything’s cooled.
Then let this sit in a well-chilled area, preferably the fridge, and let it sit there overnight before you cut it into pieces, and make sure that it’s all nice and hardened by the time it’s served.