Purchased in the early 1990s - I love this cookbook; its author is a baker extraordinaire.
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 tablespoon cornstarch
3 large eggs
3 tablespoons lemon juice, freshly squeezed
1/4 teaspoon salt
1 & 1/2 teaspoons vanilla
3 cups sour cream
about one cup of cookie crumbs, (made up from your favourite cookies), to serve as a crumb crust.
fresh raspberries or blueberries, rinsed and allowed to dry thoroughly
1/4 cup raspberry jelly or blueberry jelly
1 tablespoon Chambord or water
A 9-inch by 2 1/2-inch or higher springform pan, greased, outside of the pan wrapped with a double layer of heavy-duty foil to prevent seepage, the bottom of pan lined with greased parchment paper.
A 12-inch cake pan or roasting pan to serve as a water bath.
- Preheat oven to 350° F.
- In a food processor beat the cream cheese until soft. Add the sugar and beat until very smooth.
- Add the cornstarch, and pulse to blend. Add the eggs one at a time with the motor running. Add the lemon juice, vanilla and salt and mix until incorporated.
- Add the sour cream and mix just until blended.
- Pour the batter into the prepared pan. Set the pan in the larger pan and surround it with 1-inch of very hot water.
- Bake the cake for 45 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour. (OK, I opened the oven door and took a peek, then decided to let the cake bake for an extra 10 minutes, then I let it cool in the oven for one hour).
- After one hour take it out of the oven and remove the aluminum foil from around the pan. Place it on a rack and cool it to room temperature (about 1 hour).
- Cover with greased plastic wrap and refrigerate overnight.
- Have ready one serving plate
- Have ready a flat plate at least 8 inches in diameter, covered with a plastic wrap.
- Place the springform pan on a heated burner and move it around for 15 seconds.
- Wipe the sides of the pan with a hot, damp towel.
- Run a thin metal spatula around the sides 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.
- If you want a cookie base, now is the time to sprinkle cookie crumbs on the cake.
- Reinvert onto the serving plate and use a small metal spatula to smooth the sides. If you like, sprinkle some crumbs on the sides, too.
- Refrigerate until shortly before serving.
- Arrange raspberries or blueberries on top of the cheesecake. Remember that they should be thoroughly dry.
- In a small saucepan or microwave oven, heat the jelly until melted and bubbling. Strain it into a small cup and stir in the Chambord or water. Brush it onto the fruit, or pour the jelly on the cheesecake and place the fruit on top.