INSTRUCTION:
- Generously butter the inside of a 10-inch hinged skillet. Customs service.Wrap a double layer of heavy-duty aluminum foil around the bottom and outsides, folding the foil to fit the pan. This will prevent water from entering the pot when you place it in a water bath. Place the baking rack in the center of the oven. Preheat oven to 300* Fahrenheit.
- In a large bowl, using an electric mixer, beat the eggs with the crème fraîche until well combined.
In a medium bowl, beat the cream cheese and butter until smooth and creamy.Add to the egg and sour cream mixture and stir until smooth. - Add sugar, cornstarch, vanilla, lemon juice and zest and beat for about 2 minutes.
- Pour into the prepared springform pan and place in a baking dish (or other pan) large enough so that the edges do not touch.
- Place in the oven and carefully pour in enough hot tap water to come halfway up the springform pan.
- Bake for 2 hours and 15 minutes or until the cake is very light in color and a knife inserted in the center comes out clean.Remove from the water bath and carefully remove the aluminum foil from the pan. Let sit at room temperature until completely cool, about 4 hours. Cover and refrigerate until completely cold. For the best flavor and texture, it’s best to refrigerate this cheesecake overnight.
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