Cara’s Cheesecake
A favorite with family and friends

2 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, slightly beaten
3 Tablespoons cornstarch
3 Tablespoons all-purpose flour
juice of 1/2 lemon or 1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 cup butter, melted and cooled
4 cups sour cream

1. Preheat oven to 325 degrees.
2. Grease 9-inch springform pan.
3. With electric mixer, beat cream cheese at high speed. Gradually beat in sugar; beat in eggs, one at a time, at low speed. Add cornstarch, flour, lemon juice, and vanilla. Beat in butter and sour cream.
4. Pour cheese mixture into greased pan.
5. Bake one hour, or until firm around the edges. Turn off oven. Let pan stand in closed oven 2 hours.
6. Remove; let cake cool at least 2 hours.
7. Refrigerate cake for 3 hours, or until well chilled.
8. To remove cake from pan, run spatula around sides of cheesecake, then release clasps of springform pan. Leave bottom of pan intact and set on serving plate.
9. Top with Fruit Sauce, fresh fruit or confectioners sugar.

Serves 12.

Fruit Sauce

2 cups blueberries or strawberries
1/2 cup water
2/3 cup sugar
1 teaspoon cornstarch
1/8 teaspoon salt
2 teaspoons butter
2 Tablespoons lemon juice

1. Mix together and simmer slowly on stove.
2. Serve over cake, ice cream, pancakes, or waffles.

Note: When using frozen fruits in their own syrup, I use about 1/4 cup water.