Cheesecake (GF)

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Cheesecake (GF) Ingredients:
¼ pound	gluten-free sweet butter
1 ½ cup	sugar
32 ounces	whipped gluten-free cream cheese
16 ounces	gluten-free sour cream
2 tablespoons	corn starch
1 teaspoon	gluten-free vanilla
1 ½ teaspoon	lemon juice
5	eggs

Directions:
Let cream cheese, sour cream and butter stand at room temperature for 1 hour. Cream together the butter and the sugar. Mix in cream cheese then add sour cream. Add remaining ingredients except eggs and mix until smooth. Beat each egg individually and mix into batter one at a time (you can mix by hand or with a mixer on the lowest speed.)
Pour the mixture into a 10 inch greased spring form pan. Line the pan with aluminum foil. Place the spring form pan into a large roasting pan that is half filled with hot water. Bake in a preheated 375F oven until golden brown and hour to an hour and a half. When it is golden brown, turn off the oven and let stay in oven for another hour. Remove spring form pan from oven and refrigerate until cold. Remove from pan and serve.

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