Nancy'S Cheesecake - cooking recipe

Ingredients

2 lb. cream cheese, at room temperature
8 Tbsp. unsalted butter, at room temperature
1 Tbsp. vanilla
1 1/2 c. sugar
1/2 cup, less 1 Tbsp. cornstarch
7 large eggs
2 c. heavy cream
1/4 c. lemon juice

Preparation

Preheat oven to 350\u00b0.
Spray a 9 x 13 pan with nonstick cooking spray.
Beat cream cheese and butter until soft and smooth.
Add vanilla, sugar, cornstarch; beat until smooth.
Add eggs one at a time to batter and reduce speed to low.
Add cream while beating, scraping bowl as necessary.
Beat in lemon juice.
Pour batter into pan.
Place pan in larger pan and pour in hot water to 1-inch. Bake 30 minutes, then turn pans.
Increase heat to 375\u00b0 and bake an additional 10 to 15 minutes, until top is golden brown.
Remove cake pan from hot water and place on rack.
Let stand until bottom of cake pan is completely cool.
Refrigerate.
Sometimes a 9 x 13 pan is too small for this recipe.
You may need to use a deeper or larger one.