Cheesecake

Let's Cook

1. Step 1.

   Adjust a rack one-third down from the top of the oven and preheat oven to 350 degrees.

2. Step 2.

   Butter a 13-by-9-by-2-inch pan and set aside.

3. Step 3.

   In the large bowl of an electric mixer beat the cheese and butter until soft and smooth.

4. Step 4.

   Add the vanilla, sugar and cornstarch, and beat, scraping the bowl with a rubber spatula as necessary, until smooth.

5. Step 5.

   Beat in the eggs one at a time, and then on low speed gradually add the cream. Continue to scrape the bowl as necessary; the mixture will be thin, and it should be as smooth as honey.

6. Step 6.

   Add the lemon juice last and beat only to mix.

7. Step 7.

   Spray the bottom of the buttered pan with nonstick baking spray.

8. Step 8.

   Pour the mixture into the prepared pan.

9. Step 9.

   Place the pan in a larger pan that must not be deeper than the cake pan.

10. Step 10.

    Place the pans in the oven and pour hot water almost 1 inch deep into the large pan.

11. Step 11.

    Bake at 350 degrees for 30 minutes; then, to ensure even browning, carefully turn both pans together front to back; raise the oven temperature to 375 degrees, and bake for 10 to 15 more minutes (total baking time is 40 to 45 minutes). Bake only until the top is a pale golden brown.

12. Step 12.

    Carefully remove from the oven and remove the cake pan from the hot water.

13. Step 13.

    Let stand until the bottom of the pan is completely cool. (Do not refrigerate the cake until it has been removed from the pan.)

14. Step 14.

    Cover the cake with a large serving board or tray. Center the board or tray very carefully over the cake. Hold the board or tray and the cake pan firmly together and turn them over. Remove the cake pan.

15. Step 15.

    Refrigerate the cake as it is -- upside down. Refrigerate at least a few hours before serving.

16. Step 16.

    Top cheesecake with fruit if desired.