Make sure to have all ingredients at room temperature, otherwise it won’t mix properly.
- 16 ounces cream cheese, softened
- 1/4 c sugar
- 1 tablespoon cornstarch
- 3 large eggs, room temperature
- 2 tablespoons lemon juice
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon salt
- 3 cups sour cream, room temperature
- 9 ounces white chocolate, melted, cooled to room temperature
- Preaheat oven to 350F. Grease (with shortening) an 8 inch or 9 inch springform pan; line the bottom with wax paper and grease as well.
- Beat cream cheese and sugar until smooth. Beat in cornstarch. Beat in eggs one at a time. Add lemon juice, vanilla and salt. Beat in sour cream just until blended.
- Pour into prepared pan. Bake in water bath for 55 minutes. Turn off oven and let cool for one hour. Remove to rack on counter and cool another hour. Cover with plastic wrap and refrigerate overnight.