Very Special Cheesecake
I can't say enough good things about this recipe. This is the cheesecake that sells for $6.50 per tiny wedge at your very upscale delis. You will notice that there is no crust. None is needed.
In a large bowl, cream the cheeses and sugar. Beat in the eggs one at a time, beating well after each addition. Add the melted and cooled butter, flour, cornstarch and vanilla. Beat until mixture is well combined. Fold in the sour cream and mix well.
Pour into an ungreased, 9-1/2-inch springform pan. Place pan in the middle of the preheated oven and bake for 1 hour. Turn off the oven, leaving the cheesecake in for another 2 hours without opening the oven door. Let cake cool completely in pan and then chill in refrigerator for at least 2 hours. "Spring" the pan, remove the cake and garnish with berries or top with strawberry glaze, if desired.
Recipe editor Patricia Mitchell
Online Since 1997
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