4 (8 oz.) cream cheese
5 eggs
16 oz. sour cream
1/4 lb. sweet butter
1 1/4 c. sugar
1 tsp. lemon juice
2 tbsp. cornstarch
1 1/4 tsp. vanilla

Let cream cheese, sour cream, butter and eggs stand at room temperature for 1 hour. Blend cream cheese, butter and sour cream together, then add cornstarch, sugar, vanilla and lemon juice. Beat on whip speed until very well blended. Beat in 1 egg at a time until the entire mixture is very smooth.

Pour mixture into a greased 9 1/2 inch springform pan. Place pan in a large roasting pan half filled with warm water. Bake at 375 degrees for 1 hour or until top is golden brown.

Turn off oven and let cake cool with oven door open for 1 hour. Let stand at room temperature for 2 more hours, then cover and refrigerate for at least 6 hours.