Ingredients
3 (8 oz)packages cream cheese, softened
1 stick (4 oz) butter, softened
1 cup sugar
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla
1/2 teaspoon almond extract
3 tablespoons cornstarch
6 eggs
Preparation
Preheat oven to 350°F. Spray a 10-inch springform pan with cooking spray, then line with parchment paper cut into a 10-inch round and a 28- by 4-inch strip; Cover outside of pan with foil to waterproof. Beat together cream cheese, butter, & sugar until light. Combine lemon juice, zest, extracts & cornstarch in a small bowl; mix until smooth. Add to cream cheese mixture & continue beating. Add eggs one at a time, until thoroughly combined. Pour batter into lined springform pan. Bake approximately 1 hour & 15 minutes in a water bath until center is just set. Cool in springform pan on a rack 30 minutes; To serve within an hour, remove base & cake to freezer; Or allow to chill completely in refrigerator, about 4 hours.
