Killer Cheesecake With A Raspberry And Strawberry Reduction Sauce

Add eggs (one at a time) until completely blended, smooth and glossy. Add sour cream and beat until smooth. Add cornstarch, vanilla extract and lemon juice; beat until smooth (about 5 minutes). Pour mixture into the springform pan; then place the springform pan into a large round roasting pan (allow there to be at least 2-3 inches in between the pans on all sides).

Place the roasting pan into the oven; pour boiling water into the roasting pan, taking care not to let the water go above the top of the aluminum foil; close the oven. Bake for 2 hours until lightly browned on top. After 2 hours, remove from the oven. Take the springform pan out of the roasting pan and remove the aluminum foil. Place the springform pan on a cooling rack and allow the cheesecake to cool to room temperature, untouched. Cover and refrigerate overnight.

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