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Preheat oven to 375 degrees. Thoroughly greas a 10" springform pan. Beat together cream cheese & butter until creamy. Blend in sour cream. Add sugar, cornstarch, lemon juice, & vanilla; beat until well blended. Add eggs, one at a time, beating well after each addition. Pour into prepared pan. Place springform pan in a larger pan; add enough water to come halfway up the outside of the springform pan. Bake 1 hour or until set. Turn off oven and let cheesecake cool for 1 hour with oven door slightly open. Remove cheesecake from oven; let stand on wire rack for 2 hours. Loosen cake from rim of pan; cool completely before removing rim of pan. Refridgerate at least 6 hours before serving. ************************************************************. Orange Rum Sauce: Place juice and orange peel in a small saucepan; simmer over low heat for 5 minutes. Add corn syrup, sugar, and rum; stir until the sugar dissolves. Increas heat to high; bring to a boil. Reduce heat to medium; boil 20 minutes or until liquid beacomes syrupy. Remove from heat; cool throughly. Stir in macadamia nuts and serve over slice of cheesecake.
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Achievable elevated desserts — laminated doughs, cakes, custards
Ruby port — cheese pairing, reductions, poaching pears
Professional copper saucepan — ultimate thermal control for sauces
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego