Killer Cheesecake

• 3 (8 oz)packages cream cheese, softened
• 1 stick (4 oz) butter, softened
• 1 cup sugar
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 3 tablespoons cornstarch
• 6 eggs

1. Preheat oven to 350u0b0F. Spray a 10-inch springform pan with cooking spray, then line with parchment paper cut into a 10-inch round and a 28- by 4-inch strip; Cover outside of pan with foil to waterproof.
2. Beat together cream cheese, butter, & sugar until light. Combine lemon juice, zest, extracts & cornstarch in a small bowl; mix until smooth. Add to cream cheese mixture & continue beating. Add eggs one at a time, until thoroughly combined.
3. Pour batter into lined springform pan. Bake approximately 1 hour & 15 minutes in a water bath until center is just set.
4. Cool in springform pan on a rack 30 minutes; To serve within an hour, remove base & cake to freezer; Or allow to chill completely in refrigerator, about 4 hours.

cream cheese, butter, sugar, lemon zest, lemon juice, vanilla, almond, cornstarch, eggs

Taken from www.epicurious.com/recipes/member/views/killer-cheesecake-1273931 (may not work)