| 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 Frances.M.Say@bakernet.com on Mar 25,
1999
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