Bakeware

• Four 8 oz. packs of cream cheese
• 1 1/2 cups of sugar (Cream extremely well)
• 3 Tbsp. of flour – 3 Tbsp. of cornstarch (Mix together and add to above)
• 8 Tbsp. of lemon juice
• 2 Tsp. real vanilla (Add to above)
• 4 extra large eggs – Add one at a time and mix gently
• 1/2 cup of melted butter
• 2 cups thick sour cream (Mix together gently and add to above)

Pour into a 9″ spring form pan, lightly greased. Bake at 325 degrees for 20 minutes, then at 275-300 degrees for 40 minutes. Feel texture of cake for medium firmness, and turn oven off. Leave oven door propped open, and leave in oven for 1 hour. Cool to room temperature, then cover and chill overnight. If you wish, cover with carrots plunged in hot water, or sprinkle with cinnamon prior to baking

For a 10″ pie, add one 8 oz. cream cheese and one egg.

In memoriam of Bea Obermeyer, the Julia Childs of Kirkwood,Mo

This is her secret recipe that Cornucopia is sharing with you in Bea’s honor.