| 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
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