| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 3/4 |
|
Box graham cracker crumbs |
| 1 |
|
Stick butter |
| 1/2 |
c |
Sugar |
| 5 |
pk |
(8-oz) cream cheese |
| 5 |
|
Eggs; whole |
| 1 1/3 |
c |
Sugar |
| 2 |
|
Lemons; juice of |
| 2 |
ct |
(8-oz) sour cream |
| 4 |
tb |
Sugar |
| 2 |
ts |
Vanilla extract |
INSTRUCTIONS
CRUST
FILLING
TOPPING
To make crust; Melt butter; add crumbs and sugar. Mix well. Press up the
sides and on the bottom of a spring pan.
To make filling: Beat softened cream cheese in mixer until soft and
creamy. Add eggs, one at a time, beating well after each egg. Add sugar and
lemon juice. Mix well. Pour into crumb crust. Bake in a preheated 400
degree oven for 20 to 25 minutes. (Do not brown.) Remove from oven and let
cool about 30 minutes.
To make topping: Mix sour cream with sugar and vanilla. Blend well and
pour over the top of the cake. Return to the oven and bake 10 minutes.
Remove and let cool. Place cake in refrigerator at least 3 hours -- better
overnight. Never fail!
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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