°5 large eggs,
°2 cups (pint) sour cream, room temperature
°4 packs 8 ounces cream cheese, room temperature
°8 tbsp (one 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
Generously butter inside a 10-inch pulse frying pan. Twist a double layer of heavy duty aluminum foil tightly around the outer bottom and sides, with curling and folding foil to make it compatible with the pan. This will help prevent water from leaking into the pan when placed in bain-marie. Place the bread rack in the center of the oven; Preheat the oven to 300 * F.
In a large mixing bowl, using an electric mixer, whisk the eggs with sour cream until well blended.
In a medium bowl, whisk the cream cheese with butter until smooth and creamy. Add this to the egg-sour cream mixture and whisk until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and whisk well for about 2 minutes.
Pour into the prepared spring pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and pour enough hot tap water to reach halfway up the sides of the pulsing pan.
Bake for 2 hours or 15 minutes or until the cake is light in colour and a knife appears in the middle clean. Remove from the water bath and carefully peel the aluminum paper from around the pan. Let it stand at room temperature until completely cool, about 4 hours. Cool, covered, until well cooled. For the best flavor and texture, this cheesecake is best cooled overnight.