Ingredients:
• 32 ounces cream cheese (4 packages), room temperature
• 5 large eggs, room temperature
• 2 cups sour cream, room temperature
• 8 tablespoons butter, room temperature
• 1 ½ cups sugar
• 2 tablespoons cornstarch
• 2 vanilla beans (or 1 ½ teaspoons pure vanilla extract)
• 1 teaspoon fresh lemon juice
Directions:
Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a large bowl, beat the cream cheese and butter together until smooth and creamy, about 3-5 minutes.
Add the sugar, cornstarch, and lemon juice to the cream cheese mixture. Beat until well combined.
Scrape the seeds from the vanilla beans and add them to the mixture (or add the vanilla extract). Mix until fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition, until smooth and fully combined. Be careful not to overmix.
Pour the cheesecake batter into the prepared springform pan.
Tap the pan gently on the counter to remove any air bubbles, then place it on a baking sheet.
Bake for 55-65 minutes, or until the center is set but still slightly jiggly. The edges should be golden brown.
Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly ajar.
After cooling, refrigerate the cheesecake for at least 4 hours, or preferably overnight.
Once chilled, remove the cheesecake from the springform pan, slice, and serve.
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