| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Margarine |
| 1 | Graham crackers, 1 from a 3 | |
| pack package | ||
| 1/2 | lb | Solid cream cheese, not |
| whipped | ||
| 3/4 | c | Sugar |
| 1 | t | Lemon juice |
| 1/2 | lb | Farmers cheese |
| 2 | Eggs | |
| 2 | Vanilla sugar | |
| 1 | pt | 16 ounces sour cream |
| 1 | Vanilla sugar | |
| 1 | t | Lemon juice |
INSTRUCTIONS
Crust: Grind graham crackers in food processor, mix with margarine. Press into 9"x9" pan. Filling: Cream ingredients together with a mixer for a slightly rougher texture or in a blender for a smoother consistency. Pour into crust and bake 350* for 45 minutes. Topping: Pour over filling and bake an additional 20 minutes. Posted to JEWISH-FOOD digest Volume 98 #022 by "Aliza Blizinsky" <[email protected]> on Jan 11, 1998
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