| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecake |
10 |
-12 servin |
INGREDIENTS
| 1 |
ea |
Graham cracker crust, baked |
| 2 |
pk |
(8 oz) cream cheese, soft |
| 2 |
lg |
Eggs |
| 3/4 |
c |
Sugar |
| 2 |
ts |
Vanilla |
| 1/2 |
ts |
Grated lemon peel |
| 1 |
c |
Sour cream |
| 2 |
tb |
Sugar |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
CHEESECAKE
TOPPING
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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