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

1. Prepare a graham cracker crust in a large springform pan. Preheat oven to 325°F.

2. Using a stand mixer or high power hand mixer, cream the cream cheese, sugar, and vanilla together.

3. With mixer running add eggs one at a time, fully incorporating each one before adding the next. Scrape down the sides as needed.

4. Add cornstarch, cream and salt. Beat on highest speed for several minutes until batter is light and fluffy.

5. Stir in lemon juice.

6. 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.

7. 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.

8. Crack the oven door and allow the cake to cool to room temperature in the oven.

9. Once cake is cool, place it in the refrigerator to chill overnight.

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