2 lb. cream cheese, room temperature
4 oz. (1 stick) unsalted butter, room temperature
1 tbsp. vanilla extract
1 1/2 c. granulated sugar
1/2 c. less 1 tbsp. cornstarch
7 eggs, graded lg.
2 c. whipping cream
1/4 c. lemon juice

Butter a 13 x 9 x 2 inch pan and set aside.

In the large bowl of an electric mixer, beat the cheese and butter until soft and smooth. Add the vanilla, sugar and cornstarch and beat, scraping the bowl with a rubber spatula as necessary, until smooth. Beat in the eggs one at a time and then on low speed gradually add the cream. Continue to scrape the bowl as necessary; the mixture will be thin, and it should be as smooth as honey. Add the lemon juice last and beat only to mix.

Pour the mixture into the prepared pan and place the pan in a larger pan that must not be deeper than the cake pan (a shallow roasting pan is good). Pour hot water almost 1 inch deep in the large pan. Place the pans in a preheated 350 degree oven on an oven rack that is one third down from the top of the oven. Bake for 30 minutes, then, to insure even browning, turn both pans together front to back, raise the oven temperature to 375 degrees and bake for 10-15 more minutes, until the top is a pale, golden brown (total baking time is 40-45 minutes).

Carefully remove from the oven and remove the cake pan from the hot water. Let stand until the bottom of the pan is completely cool. Cover the cake with a large serving board or tray. Center the board or tray very carefully over the cake. Hold the board or tray and the cake pan firmly together and turn them over. Remove the cake pan and refrigerate the cake as it is -- upside down. It can be served (still upside down) after a few hours in the refrigerator or after it has chilled for one to three days. Delicious with strawberries and mountains of whipped cream.