Categories: dessert, pie, sweet
Ingredients
- 20 oz cream cheese (2 1/2 bars)
- 1 3/4 cup sugar
- 2 tsp vanilla
- 3 eggs
- 3 tbsp cornstarch
- 2 cups whipping cream
- 1/2 tsp salt
- 2 tbsp lemon juice
- graham cracker crust prepared in a 10 inch springform pan
Directions
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Prepare a graham cracker crust in a large springform pan. Preheat oven to 325°F.
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Using a stand mixer or high power hand mixer, cream the cream cheese, sugar, and vanilla together.
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With mixer running add eggs one at a time, fully incorporating each one before adding the next. Scrape down the sides as needed.
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Add cornstarch, cream and salt. Beat on highest speed for several minutes until batter is light and fluffy.
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Stir in lemon juice.
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Pour batter into crust and bake for 1 hour. Place a baking sheet under just in case it spills. This cake is huge and will rise up over the sides of the pan.
- When the hour has elapsed, check the center of the cake with a toothpick, if it comes out clean turn the oven off and leave it for 30 minutes.
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Crack the oven door and allow the cake to cool to room temperature in the oven.
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Once cake is cool, place it in the refrigerator to chill overnight.