Recipe Keeper #8: Uncle Scott's Cheesecake

I've mentioned several times that I have a family full of great cooks. I usually imply family members on my father's side, however my mom's brother, Scott, is a great cook. He has even run his own restaurant.

Long ago at a family gathering he made a cheesecake, and since then he's been known as "Uncle Scott, the uncle that makes the awesome cheesecake".

I don't see Uncle Scott often. In fact, it's been a long while. However, for my bridal shower my Aunt Janae (Uncle Scott's wife) sent me his cheesecake recipe - something we've pined after for a long, long time.

Without further ado:

Uncle Scott's Cheesecake

You'll need:

• 4-5, 8 ounce packages of cream cheese
• 1, 16 ounce container of sour cream
• 1/4 pound of butter
• 2 T. cornstarch
• 1 1/4 c. sugar
• 1 T vanilla
• 1 T lemon juice
• 6 eggs

Directions:

1. Preheat your oven to 350 degrees and have the eggs, cream cheese, butter and sour cream at room temperature.
2. Mix the cream cheese and butter well.
3. Add the sour cream and mix until "fluffy".
4. Add vanilla and lemon juice and cornstarch. Mix.
5. Add the eggs one at a time, beating until smooth.
6. Pour the mixture into a buttered springform pan.
7. Place the pan in a larger pan and add warm water to come up half-way up the pan.
8. Bake for one hour, then when done turn the oven off and let it rest in the oven with the door shut for one more hour.
9. Remove from the oven and let cool on the counter.
10. Chill it in the fridge before serving for at least 6 hours.