| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | November 19 | 1 | servings | |
INGREDIENTS
| 12 | oz | Cream cheese; room temperature |
| 3/4 | c | Sugar |
| 2 | Eggs | |
| 1/4 | c | Fresh lemon juice |
| 1 | ts | Grated lemon peel |
| 1 | ts | Vanilla |
| 1 | Purchased 9-inch graham cracker crust | |
| 1 | c | Sour cream |
| 2 | tb | Sugar |
| 1 | ts | Vanilla |
INSTRUCTIONS
Preheat oven to 350F. Blend first 6 ingredients in processor until smooth. Pour mixture into crust. Bake until cake filling is just set, about 35 minutes. Cool cheesecake slightly. Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Spread mixture evenly over cheesecake. Bake 10 minutes. Cool. Refrigerate cake overnight. (Can be prepared 2 days ahead.) Cut into wedges and serve. Serves 8. Bon Appetit November 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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