| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | German | Cheesecake, German | 12 | Servings |
INGREDIENTS
| 20 | Vanilla wafers; or ginger snaps | |
| 2 | tb | Sugar |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Butter |
| 3 | pk | (8 oz) cream cheese, soft |
| 1 1/4 | c | Sugar |
| 6 | lg | Eggs |
| 1 | pt | Sour cream |
| 3 | tb | All-purpose flour |
| 2 | ts | Vanilla |
| 1 | tb | Lemon juice |
INSTRUCTIONS
CRUMB CRUST FILLING Preheat oven 325-F. Process with the steel chopping blade the crumbs, sugar, cinnamon and melted butter. Press lightly into 10-inch springform pan. Bake crust 3-5 minutes. Set aside. Microwave the cream cheese 3-4 minutes on half-power to soften if needed. Beat until smooth. Add sugar and eggs; beat well. Add sour cream, flour, vanilla, and lemon juice. Blend well. Pour into prepared crumb crust. Bake one hour at 325-F and let stand 1 hour in oven with door ajar. Refrigerate at least 2-3 hours before serving. Source: Dorothy McNett's Place Typed by Frances M. Say Posted to MM-Recipes Digest V4 #10 by [email protected] on Mar 25, 1999
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