Ingredients
4 (8 oz.) cream cheese
1 1/2 c. sugar
4 eggs, beaten lightly
juice of 1/2 lemon
1 tsp. vanilla
3 Tbsp. flour
3 Tbsp. cornstarch
1/4 lb. butter, melted
1 pt. sour cream
1 can pie filling
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Achievable elevated desserts — laminated doughs, cakes, custards
Digital pH meter for fermentation monitoring, acid levels
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Cream the cream cheese in bowl. Add sugar gradually. Add eggs; beat well. Stir in lemon juice, vanilla, cornstarch and flour. Add butter; beat. Beat until smooth. Blend in sour cream. Pour into greased 9-inch spring-form pan. Bake 1 hour at 325°. Leave in oven 2 hours with door open. Top with fruit topping. Cake usually cracks in middle.