Creamy Cheescake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecake | 10 | -12 servin | |
INGREDIENTS
| 1 | Graham cracker crust, baked | |
| 2 | 8 oz cream cheese soft | |
| 2 | Eggs | |
| 3/4 | c | Sugar |
| 2 | t | Vanilla |
| 1/2 | t | Grated lemon peel |
| 1 | c | Sour cream |
| 2 | T | Sugar |
| 2 | t | Vanilla |
INSTRUCTIONS
Heat oven to 350 degrees. Beat cream cheese, adding eggs, sugar, vanilla and lemon peel and beat until light and fluffy. Pour into crust. Bake 35 minutes, or until firm. Combine sour cream, sugar, and vanilla. When cheesecake comes out of the oven, spread this topping carefully over. Cool. Refrigerate overnight. Source: Dorothy McNett's Place, submitted by Susan of Hollister, CA. Typed by Frances M. Say Posted to MM-Recipes Digest V4 #10 by Frances.M.Say@bakernet.com on Mar 25, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 235
Calories From Fat: 95
Total Fat: 10.7g
Cholesterol: 49.2mg
Sodium: 152.8mg
Potassium: 67.8mg
Carbohydrates: 32.2g
Fiber: <1g
Sugar: 26.5g
Protein: 2.6g