Serving Size  : 24    Preparation Time :0:00
Categories    : Cakes                           Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    eggs @ room temp
  1              quart  sour cream about 2¼ pounds -- room temperature
  64            ounces  cream cheese -- room temperature
     1/2         pound  butter unsalted -- room temperature
  1 1/2           cups  sugar
  4        tablespoons  cornstarch
  3          teaspoons  vanilla extract
  2          teaspoons  lemon zest
  2          teaspoons  lemon juice

Oven @300F.  Butter 12" springform pan.  Place foil under and on sides,
even with top. Beat eggs with sour cream until well blended.  In medium
bowl, beat cream cheese with butter until fluffy.  Scrape into egg mixture
until smooth.  Add sugar, cornstarch, vanilla, zest and lemon.  Beat 2
minutes  Pour into springform. Place in roasting pan, pour enough boiling
water to come half way up sides. Bake 2 hours 15 minutes or until very
lightly colored. 

Remove from water bath and let cool, about 4 hours.  Refrigerate until
ready to serve.