Ingredients
32 oz cream cheese (4- 8 oz)
1 cup sugar
4 eggs
2 Tbsp cornstarch
1 Tbsp flour
1 tsp lemon juice
1/2 pint heavy sweet cream (unwhipped)
1 pint sour cream
1 tsp vanilla
Preparation
Butter & flour 9 1/4" daimeter x 2 7/8" deep spring-form pan. Blend cream cheese and sugar well; add eggs one at a time until no lumps. Blend in flour and cornstarch. Add remaining ingredients and mix well. Bake 1 hour in 350F oven; turn off oven and let cake set for 1 more hour. Once cool, refridgerate overnight. Remove from pan; take paper towel to mop off any accumulated moisture. Top with fresh fruit or canned pie filling, if desired.
