Cheese Cake

Ingredients:

• 2 cups cream cheese, at room temperature
• 1 cup sour cream
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1/4 cup milk
• 1 tbsp lemon juice
• 1 1/2 cups crushed graham crackers
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, beat the cream cheese until smooth.
3. Add the sour cream, sugar, cornstarch, vanilla extract, milk, and lemon juice. Mix until well combined and smooth.
4. In another bowl, mix the crushed graham crackers and melted butter.
5. Press the graham cracker mixture onto the bottom of a 9-inch (23 cm) springform pan. Make sure to press it down firmly and evenly.
6. Pour the cream cheese mixture over the graham cracker crust.
7. Bake for 45-50 minutes or until the cheesecake is set around the edges but still slightly jiggly in the center.
8. Remove from the oven and let it cool to room temperature.
9. Once cooled, chill in the refrigerator for at least 2-3 hours, or overnight.
10. When ready to serve, remove the cheesecake from the springform pan and slice.

Enjoy your delicious eggless cheesecake!