This is the ultimate cheesecake, easy to prepare and delicious.
This recipe is from Marlisa's upcoming cookbook being released February 2015 "Gluten-Free, Hassle-Free, Family Favorites" over 100 recipes, many with photos. (Note this is a sneak peek because it is perfect for 4th of July, topped with strawberries and blueberries, look for more release info in December 2014).
2 pounds cream cheese
1½ cups granulated sugar
½ cup (4oz) milk
2 cups (1 pint) sour cream
4 Tbsp corn starch
1 Tbsp pure vanilla extract
1. Soften cream cheese in a deep bowl. Add sugar and mix well.
2. Add eggs one at a time, beating after each addition. Add sour cream, milk, corn starch and vanilla. Mix after each addition
3. Place a pan of water on the bottom rack in the oven; this will keep the cake from cracking.
4. Pour into a 9" buttered spring form pan and bake at 370 for 20 min, till the top is starting to brown lightly. Lower the temperature to 325 and continue to bake for 1 to 1 hr 15 min.
Nutritional Information: 280 calories, 4.5 grams protein, 19 grams carbohydrates, 21 grams fat, 94 milligrams cholesterol, 198 milligrams sodium - Serves 24
Tip: Great with blueberries, or strawberries over the top.
**Allergy Tip: GF, SF, NF, PF, FF, SFF, V. Can be made egg free just use an eggless egg substitute.