On Wed 11 Mar 2009 02:32:32p, Becca told us...

> Wayne Boatwright wrote:
>> 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.
>
> Yes, this cheesecake is solid enough you can hold a piece and eat it. I
> have been working on this recipe for a few years and I think I am happy
> with this one.
>
>
> Becca
>

Thanks, Becca. Your recipe, along with Pete's, are both must tries!

--
Wayne Boatwright

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