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New York Cheesecake

2 8-oz packages cream cheese
1 cup sugar
1 tablespoon cornstarch (opt)
3 eggs
3 tablespoons fresh squeed lemon juice
1.5 tsp vanilla
1/4 tsp salt
3 cups sour cream

Preheat oven to 350. Beat cream cheese and sugar until very smooth
(3 min), preferably with a whisk beater. Beat in cornstarch if
desired. Add eggs 1 at a time beating after each addition. Add
lemon juice, vanilla and salt and beat until incorporated. Beat
in sour cream just until blended.

Line an 8 inch by 2.5 inch springform pan with parchment and wrap
the outside of the pan with foil to prevent seepage. Pour batter
into prepared pan. Set pan in larger pan and surround it with 1
inch of very hot water. Bake 45 minutes. Turn off oven without
opening door and let cake cool for 1 hour. Remove to a rack and
cool to room temperature. Cover and refrigerate over night.

To unmold, have a serving plate and a flat plate 8 inches in
diameter, covered with platic. Place pan on heated burner and move
it around for 15 seconds. Wipe side of pan with hot, damp towel.
Run a thin metal spatula around sides of cake and release springform
pan. Place plastic wrapped plate on top and invert. Remove bottom
of pan and parchment. Reinvert onto serving plate and smooth sides
with metal spatula.

Note: If cornstarch is omitted, a small amount of liquid will seep
out after unmolding. It can be absorbed with a paper towel. The
author prefers to skip the cornstarch as the cake is more creamy.
For a denser cake that holds moisture without cornstarch, use 6
egg yolks instead of 3 whole eggs.

This can be baked in an 8x3 cake pan. To unmold, run a thin spatula
aaround the sides, place the pan on heated burner for 10-20 seconds,
and then invert.


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