Cream Cheesecake (adapted from “The Cake Bible”, by Rose Levy Berenbaum) 16 ounces cream cheese (low fat or regular), room temperature 1 cup sugar 3 large eggs 3 tablespoons freshly squeezed lemon juice 1 ½ teaspoons vanilla optional: 1 tablespoon cornstarch ¼ teaspoon salt 3 cups sour cream (low fat or regular) Preheat oven to 350 degrees. Have a roaster pan or 10 inch cake pan ready that will fit an 8 inch round pan. Line the bottom of a greased 8x2 ½ inch springform pan with parchment or wax paper. Use heavy duty aluminum foil, and double wrap the outside of the pan all the way up to the top. This is important so the water doesn’t seep into the pan. If desired, line the bottom of the pan with a graham cracker crust or crust of your choice. In a large mixing bowl beat the cream cheese and sugar until very smooth. Add the eggs, 1 at a time, beating after each addition until smooth and scraping down the sides. Add the lemon juice, vanilla, optional cornstarch and salt and beat until incorporated. Beat in the sour cream just until blended. Pour the batter into the prepared pan. Set the pan in the larger roaster pan and surround it with 1 inch of very hot water. Bake 45 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove to a rack and cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight. To unmold: Have ready a serving plate and a flat plate at least 8 inches in diameter, covered with plastic wrap. Run a thin metal spatula around the side of the cake and release the sides of the springform pan. Place the plastic wrapped plate on top and invert. Remove the bottom of the pan and the parchment. Reinvert onto the serving plate and use a small metal spatula to smooth the sides. Refrigerate until shortly before serving. Serves 8-12.

Bon Appetit…Buon Appetito…Buen Apetito…Cheers… 2 Stews http://www.2stews.com

~My thoughts and notes: This may also be easily prepared in the food processor. The cheesecake is light and creamy, even made with low fat cream cheese and sour cream. I actually prefer it this way. It is firm enough to make without a crust, but is delicious with all types of crusts. I like a graham cracker crust, since I mostly serve it with a fruit based topping. I often use my blackberry or blueberry ginger jam on top. Spoon the jam evenly on the top just prior to serving. If using smaller 4 inch springform pans, use 4 and bake only ½ hour. To make a frosted and decorated cake, frost with a White Chocolate Ganache. Then decorate with piping, fresh flowers or a decoration of your choice.

Bon Appetit…Buon Appetito…Buen Apetito…Cheers… 2 Stews http://www.2stews.com