Gluten free NY style cheesecake

3.3 lbs cream cheese  (room temp)

1 cup sugar or substitute , that is measured cup for cup

10 eggs  (room temp)

1 tbsp vanilla

1 tsp lemon extract

1 tbsp lemon or orange zest

1 cup sour cream


soften cream cheese in stand mixer, add sugar/substitute, blend well, add eggs one at a time, mixing well after each addition.  Add sour cream  and  vanilla, blend well.  Pour into a 12 X 3 ” greased and parchmented springform pan.  Wrap exterior of pan thoroughly with foil, ensuring good coverage. Place in a large rectangular baking pan, fill with enough water , to cover half of the pans height.  Bake times may vary, depending on your oven. I bake at 225F , for 2-2 1/2. hours.  The guideline is:  The cake should jiggle like Jello, not wiggle like a wave, for lack of a better metaphor. Cool at room temp, for 1 hour, then transfer to refrigerator and chill overnight.  Enjoy, with your favorite topping…100_0946


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