Yield: 1 servings
|32 ounces||Cream cheese|
|16 ounces||Sour cream|
|1 teaspoon||Lemon juice|
This is a very dense, creamy, rich cheesecake.
Let the cream cheese, sour cream and butter come to room temperature for one hour or mash ingredients together. Blend all ingredients with a mixer except for the eggs. Beat each egg individually into the batter. Pour into a 10" greased springform pan. Place p-an into a larger roasting pan that has been half-filled with hot water. Bake at 375 degrees in a preheated oven for 1 hour.
When cool place in refrigerator overnight. The cheesecake becomes more dense as it cools.