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.