When I make cheesecake, it has no crust. This is my favorite cheesecake
recipe of all time.


Cheesecake

(All ingredients should be room temperature)

4 (8 oz.) packages cream cheese
4 large eggs
1 1/2 cup sugar
1 tsp vanilla
1 tbsp lemon juice
2 tsp lemon zest
16 oz sour cream
1 stick butter
4 tbsp potato starch, (or use 2 Tbsp cornstarch and 2 Tbsp. flour)


Preheat oven to 325 degrees.

Move two racks to the lowest two positions in your oven. Place a pan
of hot water on the lowest rack. Line the bottom of a 10" springform pan
(or any deep pan) with parchment paper or aluminum foil. Spray sides and
bottom with PAM spray, or use cooking oil. I use a silpat pan.

In a large bowl, beat cream cheese until smooth, then add the sugar,
beat until light and fluffy. Scrape the bowl down and add eggs, one at a
time. Mix until the eggs have been absorbed.

Add potato starch, then the vanilla, lemon juice and lemon zest. Do not
over-mix. Add butter, mix until blended. Move mixer to a lower speed
and add the sour cream.

Pour into prepared pan. Bake at 325 for 1 hour. Turn the oven off and
leave in oven for 1 hr. Remove from oven and let it sit at room temp
for about 2 hours. Refrigerate until chilled, about 4 hours. Do not
cover with plastic because it might sweat.

Becca