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Crustless Cheesecake

2 8-oz pkgs cream cheese
1 cup sugar
1 Tbsp corn starch
3 large eggs
2 1/2 Tbsp lemon juice, freshly squeezed
1/2 Tbsp Vanilla
1/2 tsp salt
3 cups sour cream

Use 10 inch pan, 3 inch straight sides (not a springform pan).
Grease the pan and line bottom with parchment paper or wax paper.
Larger pan to serve as water bath with side 3 in. or under.

Preheat oven to 350 degrees.

In mixing bowl,with flat beater, beat cream cheese and sugar until
very smooth, about 3 min. Beat in corn starch. Beat in eggs, one
at a time, scraping down the sides of the bowl until smooth. Add
lemon juice, vanilla and salt and beat until mixed. Beat in sour
cream just until blended. Pour filling into prepared pan and set
into larger pan. Pour water into larger pan to depth of at least
1 inch. Set pan in preheated oven. Bake for 50 min. Turn off oven
and let cake cool in oven without opening door for 1 hour. Remove
to rack and cool in pan for 2 hours at room temperature. Cover with
saran wrap and refrigerate overnight.

To unmold: Have cake platter ready.

Run thin blade around sides of pan, pressing firmly on sides of
pan. Place pan on heated burner for 10 - 20 seconds, moving pan
back and forth. Place platter upside down on top of pan and invert.
Remove pan and parchment paper. If cake doesn't release return to
burner for few more seconds.Refridgerate until ready to frost with


White Chocolate Cream Cheese Icing

6 ounces white chocolate chips
1 - 8 ounce pkg cream cheese
1/2 cup unsalted butter, softened
1 Tbsp lemon juice, freshly squeezed

Melt chocolate in top of double boiler and cool slightly, don't
allow to set up. In mixing bowl beat cream cheese until smooth and
creamy. Gradually beat in cooled chocolate until smooth. Beat in
butter and lemon juice until fluffy. Frost cheesecake. Store in
refrigerator.

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