four packages of cream cheese
1lb of sour cream
1 1/2 cup of sugar
1tbsp vanilla extract
2 tbsps cornstarch
Take the cream cheese and eggs out of the refrigerator and let them sit on the counter for three hours. (Let them soften, but not so much that they grow legs and eyeballs.)
In a large bowl, mix all the cream cheese with two of the eggs. Then add all of the other ingredients to the bowl and blend until it is really creamy.
Pour the contents of the bowl into a spring pan and place the spring pan into a larger pan- (a lasagna pan works). Fill the larger plan slightly with water. Yes, the water is supposed to seep into the spring pan a little bit.
|Pour the mixed ingredients in a spring pan set in a larger pan of water|
Take out the pie and let it cool on the counter for about ten minutes longer. If the sides of the spring pan pop off easily, then you get an A for cheese cake making. Keep the base of the spring pan on the pie and wrap the whole thing in plastic wrap. Refrigerate.
|Cheese Cake done!|