| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Philadelphia |
Pie |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Graham cracker crumbs |
| 3 |
tb |
Sugar |
| 3 |
tb |
Parkay margarine; melted |
|
|
(or you could go to local groceries store to purchase "already made" crust) |
| 2 |
pk |
(8-oz) Philadelphia Brand cream cheese softened |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Grated lemon peel |
| 1/2 |
ts |
Vanilla |
| 2 |
|
Eggs; separated |
| 1 |
c |
Breakstone's sour cream |
| 2 |
tb |
Sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Date: Thu, 13 Jun 1996 10:22:06 PST
From: Yoshi Yoshimoto <nos@JUNO.COM>
Do you want to make cake?? If so, here is one easy recipe I got from
Philadelphia Cream Cheese.
Crust: Heat oven to 325F. Mix crumbs, sugar and margarine; press onto
bottom of 9-inch springform pan. Bake 10 minutes.
Filling: Reduce oven temperature to 300F. Beat cream cheese, sugar juice,
peel and vanilla at medium speed with electric mixer until well blended.
Add egg yolks, 1 at a time, mixing well after each addition. Fold in
stiffly beaten egg whites; pour over crust. Bake 45 minutes.
Topping: Mix sour cream, sugar and vanilla. Carefully spread over
cheesecake, continue baking 10 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Refrigerate. Make 10 to 12 servings.
Variation: Top with strawberry halves or KRAFT Strawberry Preserves.
EAT-L DIGEST 12 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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