| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine |
| 1 |
pk |
Graham crackers; (1 from a 3 pack package) |
| 1/2 |
lb |
Solid cream cheese; (not whipped) |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Lemon juice |
| 1/2 |
lb |
Farmers cheese |
| 2 |
|
Eggs |
| 2 |
pk |
Vanilla sugar |
| 1 |
pt |
(16 ounces) sour cream |
| 1 |
pk |
Vanilla sugar |
| 1 |
ts |
Lemon juice |
INSTRUCTIONS
CRUST
FILLING
TOPPING
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"
<alizab@hotmail.com> on Jan 11, 1998
A Message from our Provider:
“If God is your Copilot – swap seats!”