Elaine's Cheesecake

This recipe is from my mother in law, Elaine. It's the lightest, perfectly sweet cheesecake I've ever had. It came out beautiful every time.

Ingredients

• 4 x 8 oz.cream cheese, softened

• 16 oz. sour cream

• 1 teaspoon vanilla extract

• 1/2 cup, 112 g, 1 stick butter, melted

• 1 1/4 cups, 250 g sugar

• 5 large eggs

• 2 teaspoons lemon juice

• 2 teaspoons corn starch

Directions

• Step 1 Preheat oven to 375 degrees. Butter a 9" spring pan, set aside.

• Step 2 In the bowl of an electric mixer, cream melted butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition., add vanilla extract , lemon juice and corn starch, beat to combine.

• Step 3 Pour batter into prepared pan. Place pan into a larger roasting pan that has been half filled with hot water. Bake until the top is brown and not jiggly, 60 to 70 minutes. Let cool completely on a wire rack. Put in the fridge over night before slicing.