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Preheat the oven to 350°F and generously butter a 9-inch springform pan.
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Place one 8 oz. package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.
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Increase the mixer speed to high and beat in the remaining sugar, then add the vanilla, lemon zest and lemon juice. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the sour cream. Mix the filling so that it is completely blended – but be careful not to over mix.
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Spoon the batter into the buttered springform pan. Place the springform pan in a large shallow pan containing hot water that comes about 1" up the sides of the pan. Bake the cheesecake for 60-70 minutes, until the center is only slightly wobbly.
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Cool the cake on a wire rack for at least 2 hours. Refrigerate until chilled, preferably overnight.