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Ingredients:
32 ounces cream cheese (4 packages), room temperature
5 large eggs, room temperature
2 cups sour cream, room temperature
8 tablespoons butter, room temperature
1 ½ cups sugar
2 tablespoons cornstarch
2 vanilla beans (or 1 ½ teaspoons pure vanilla extract)
1 teaspoon fresh lemon juice
Directions:
Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a large bowl, beat the cream cheese and butter together until smooth and creamy, about 3-5 minutes.
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Add the sugar, cornstarch, and lemon juice to the cream cheese mixture. Beat until well combined.
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