A “Shore” Cheesecake

Preheat oven to 375ºF.

Make sure your blocks of cream cheese and butter are at room temperature (it makes it easier to mix). In your KitchenAid (because it’s easier on your arm) with the wire whisk attachment, cream together the blocks of cream cheese, the whipped cream cheese, the sour cream, the sugar, vanilla, lemon juice, corn starch and unsalted butter. Mix it together for two minutes and don’t forget to scrape down the bowl. Then add your eggs one at a time and continue to mix for another two minutes on high.

Butter a large springform pan heavily with unsalted butter. Pour cream cheese mix into the pan. Place the springform pan into a larger pan ( I use a roasting pan) and fill the roasting pan with warm water until it’s about halfway up the sides of the springform pan. Bake in the preheated oven for 1 hour to 1 hour 10 minutes. The top should be golden brown.

Take the springform pan out of the water bath and let cool completely. Store in the fridge. This recipe can be made with a graham cracker crust without altering the recipe. Enjoy!