• 5 room temperature eggs
• 2 cups (1 quart) sour cream, room temperature
• 4 pack 8 ounces cream cheese • 8 tbsp (1 stick) unsalted butter, room temperature
• 1 1/2 cup sugar • 2 tbsp corn starch • 1 1/2 teaspoon vanilla extract • 1 teaspoon fresh lemon juice • 1 teaspoon grated lemon peel
  INSTRUCTIONS
  Preheat the oven to 375°F. Then, wrap a huge piece of heavy quality aluminum foil around the entire pan, covering the bottom and stretching to the top. Repeat with the second sheet of aluminum foil for insurance. Spray the inside of the pan with nonstick cooking spray. This will assist prevent water from leaking into the pan when it is placed in the water bath.
  Whisk the eggs and sour cream together in a large mixing dish using an electric mixer until smooth.
  Combine the cheese and butter in a midwim-sized mixing bowl. Whisk this into the sour egg cream until smooth.

Combine sugar, vanilla, lemon zest, lemon juice, and cornstarch on low speed until mixed.
Place the uncooked cheesecake in a large roasting pan. Pour boiling water into the pan until it reaches about one inch up the side of the cake pan. The water bath maintains the temperature and keeps the cake baked on low heat.
Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until the cake is just set (the cake should not look liquid at all, but should flash a little when pushed). Cool the cheesecake in the double boiler until the water heats up, about 45 minutes. Remove the pulsing pan from the water bath and discard the foil. Remove the sides of the pulsing pan.