Crustless Incredible Cheesecake (Dairy) ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE 4 8oz. Philadelphia cr.cheese 4 eggs (beaten) 11/2 c.sugar 1 tsp. vanilla 1 1/2 tsp. lemon juice 1 16 oz. sour cream 1 stick of butter (melted) 4 Tbsp. potato starch (can use 2 Tbsp.cornstarch and 2 Tbsp. flour at other times) Preheat oven to 325.Place a pan of water on lowest rack or on oven floor. Divide oven into 3rds. Cut a cardboard or 2 or 3 paper plates to form a base. Line that with aluminum foil. Spray sides and foil covered base with PAM or kosher oil spray. Can also use paper towel to grease lightly with oil. Beat cream cheese in large bowl . ( A Kitchen Aid is great ) A stand mixer is next. A really strong hand mixer can also be used, alternating with the sugar, until light and fluffy. SCRAPE DOWN THE BOWL Add the 4 beaten eggs all at once .Mix until egg mixture has beenabsorbed. (Overmixing will cause it to fall/or get a large crack in thecenter. SCRAPE DOWN THE BOWL Add potato starch.Mix until blended in. SCRAPE DOWN THE BOWL Add vanilla and lemon juice.(if you add it earlier the eggs will curdle.) Do not overmix. SCRAPE DOWN THE BOWL Add melted butter only until blended. SCRAPE DOWN THE BOWL Fold in the sour cream. Can also be stirred in on lowest speed. SCRAPE DOWN THE BOWL Pour into prepared pan. Bake at 325 for 1 hour, in the lowest 1/3rd of oven. Shut oven off and leave in oven for 1 hr 15 min. Remove from oven and let it sit out a room temp. 2 hours. Refrigerate. Don't put plastic over it as it may sweat. Ava, Brooklyn, NY

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