Gourmet Gala Cheesecake With Orange Rum Sauce
|Cream cheese||32 Ounce, softened (4 Package)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Sour cream||16 Ounce (2 Cups)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Lemon juice||2 Teaspoon|
|Eggs||5 (At Room Temperature)|
|Orange rum sauce||1 Cup (16 tbs)|
Preheat oven to 375°F.
Thoroughly grease 10-inch springform pan.
Beat together cream cheese and butter in large bowl until creamy.
Blend in sour cream.
Add sugar, cornstarch, lemon juice and vanilla; beat until well blended.
Add eggs, one at a time, beating well after each addition.
Pour into prepared pan.
Place springform pan in a larger pan; add enough water to come halfway up outside of springform pan.
Bake 1 hour or until set.
Turn off oven.
Let cheesecake cool in oven 1 hour with oven door slightly open.
Remove cheesecake from oven; let stand on wire rack 2 hours.
Loosen cake from rim of pan; cool completely before removing rim of pan.
Refrigerate at least 6 hours before serving.