Ingredients
- 4, 8oz pkg cream cheese softened to room temp
- 16oz container sour cream at room temp
- 1/4lb sweet butter at room temp
- 5 large eggs
- 1 ¼ cups sugar
- 1 ¼ tsp vanilla extract
- 2 tsp fresh lemon juice
Instructions
Preheat oven to 375°. Blend cream cheese, sour cream and butter. Add sugar, vanilla, and lemon juice. Blend in eggs one at a time. Mix until smooth. No lumps. Pour into a 9 ½ “ springform pan. Cover bottom of pan with foil. Put springform into a roasting pan. Fill roasting pan with warm water half way up on springform pan. Bake 1 hour until golden brown. Turn oven off. Remove sprongform pan from roasting pan, remove foil, and return to oven for 1 hour with door slightly opened. Remove cake and cool on rack at room temp for 2 hours. Refrigerate overnight or at least 6 hours.
