Preheat oven to 375°F. 1 tsp vanilla extract. If there are lumps, keep beating until smooth. So I think I am destined for eggless bakes. To my surprise, no one is interested in egg based recipes in my blog. Add the sour cream, lemon juice, and vanilla extract. Add in vanilla, cornstarch and salt. Make the cream cheese filling: Mix cornstarch and water in a small bowl until smooth. Place the cream cheese in the bowl of an electric mixer. Set aside. Add in the powdered sugar and mix well. Every time I post an egg based recipe, my readers show no interest in that post. Add in sour cream, cream, vanilla, salt and cornflour, and mix until everything is well combined. 2 8 oz. 1/4 tsp sea salt. Cream together the cream cheese and sugar until well mixed. then the recipe states to add water to pan and bring to a boil and then add the softened geletin. Mix well. Beat on medium-high speed until smooth and combined, about 1 minute. Now whisk it, until its smooth. 2 1/2 cups sour Cream. I had some home made cream cheese and home made mascarpone cheese and yes a large batch of sour cream. Make sure the cream cheese is at room temperature. Gradually add sweetened condensed milk and beat, scraping down the bowl as necessary, until creamy, for 1-2 minutes. I read the full recipe, and looked at all the photos/instructions, and read all the reviews but my question is not fully answered. packages cream cheese. For the Cheesecake filling, firstly add cream cheese in a bowl. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. Method: Have cream cheese and sour cream out at room temperature for 30 minutes. Add sugar and sour cream and continue mixing until incorporated. 2 tbsp cornstarch. 1 cup sugar. Make sure there are no large lumps of cream cheese. Make sure you do not over mix it. You stated to use 1/2 to 3/4 cup water to soften the geletin.