On Mon 09 Mar 2009 12:54:27p, Becca told us...

> Cheesecake
>
> *Recipe* By : Becca
> Serving Size : Preparation Time :0:00
> Categories : Cakes Desserts
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
>
> (All ingredients should be room temperature)
>
> 5 8oz. pkgs cream cheese
> 1 3/4 cups sugar or Splenda
> 4 tbsp. potato flour, corn starch or flour
> 1 tbsp. vanilla
> 1 tbsp. lemon juice
> 2 tsp. lemon zest
> 1 16 oz. carton sour cream
> 1 stick butter
> 4 large eggs
>
> Preheat oven to 325. Place a pan of water on the lowest rack in the
> oven. Using a mixer, beat the cream cheese, then add the sugar, potato
> flour, vanilla, lemon juice and lemon zest and beat until smooth. Add
> sour cream and butter and mix well. On low speed, add the eggs, one at
> a time, mixing until each egg is absorbed into the batter.
>
> Pour the batter into a prepared pan and bake for 60 minutes, then turn
> off the oven and leave the cheesecake in the oven for 2 hours. Chill at
> least 4-5 hours before serving.
>
>
> Note: this makes a really big cheesecake and the batter reaches the top
> of the flat beater in my KitchenAid mixer. This will make a large
> cheesecake or two small ones.

Thanks for posting this, Becca. Did you make a comment earlier that it was
solid enough to pick up and eat out of hand after being refrigerated
overnight? That's what I'm looking for.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.