| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Philadelphia | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Margarine |
| 1/3 | c | Sugar |
| 1 | Egg | |
| 1 1/4 | c | Flour |
| 3 | 8-oz Cream Cheese | |
| 3/4 | c | Sugar |
| 1 | T | Lemon juice |
| 1 | t | Grated lemon rind |
| 3 | Eggs | |
| 1 | c | Dairy sour cream |
| 2 | T | Sugar |
| 1 | t | Vanilla |
| 1 | 21-oz cherry pie filling |
INSTRUCTIONS
(from Philadelphia Cream Cheese) Cream margarine and sugar until light and fluffy; blend in egg. Add flour; mix well. Spread dough with spatula on bottom and 1 1/2 inches around sides of 9-inch springform pan. Bake at 450 for 5 minutes. Combine softened cream cheese, sugar, juice and rind, mixing until well blended. Add eggs, one at a time, mixing well after each addition. Pour mixture into crust. Bake at 450, 10 minutes. Reduce oven temp. to 300; continue baking 30 minutes. Combine sour cream, sugar and vanilla. Spread over cheesecake. Continue baking 10 minutes. Loosen cake from rim of pan. Chill. Before serving top with pie filling. Posted to EAT-L Digest by Karen R Quick <[email protected]> on Nov 29, 1997
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