| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Graham Cracker Crumbs |
| 1/2 |
c |
Butter; 1 Stick |
| 2 |
tb |
Sugar |
| 5 |
pk |
Cream Cheese; 8Oz Each |
| 1/4 |
ts |
Vanilla |
| 3/4 |
ts |
Grated Lemon Peel |
| 1 3/4 |
c |
Sugar |
| 3 |
tb |
All-Purpose Flour |
| 1/4 |
ts |
Salt |
| 4 |
|
Eggs |
| 2 |
|
Egg Yolks |
| 1/4 |
c |
Whipping Cream |
| 1 |
c |
Sour Cream |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Preheat oven to 450 degrees. In a bowl place graham cracker crumbs, butter
and 2 tablespoons sugar, blend well. Press mixture onto bottom and sides of
a 9-inch spring-form pan. Chill in freezer while preparing filling.
Make filling. Let cream cheese stand at room temp to soften. Beat till
creamy, add vanilla and lemon peel. Mix sugar, flour, and salt, gradually
blend into cheese. Add eggs and egg yolks one at a time, beating after each
just to blend. Gently stir in cream. Turn into crust lined pan. Bake at 450
degrees for 13 minutes, reduce heat to 300 degrees and bake 60 minutes, or
till knife inserted off center comes out clean.
Make sour cream topping. Mix 1 cup sour cream, 2 tablespoons sugar and 1/2
teaspoon vanilla in a small bowl. Spread over top of cheesecake. Bake an
additional 5 minutes.
Remove from oven. Cool 1/2 hour, loosen sides of cheesecake from pan with a
thin knife. After completely cooled, chill in refrigerator over night.
Remove sides of pan when ready to serve.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Aquasea221
<Aquasea221@aol.com> on Dec 30, 1997
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