| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Philadelphia | Desserts, Pickell | 1 | Cake |
INGREDIENTS
| 4 | oz | Butter |
| 1 1/2 | c | Graham cracker crumbs |
| 3 | oz | Sugar |
| 24 | oz | Philadelphia cream cheese |
| 2 1/2 | Eagle Brand sweetened | |
| Condensed milk | ||
| 6 | oz | Fresh lemon juice |
| 2 | t | Vanilla extract |
INSTRUCTIONS
Crust: Melt butter in saucepan. Place cracker crumbs and sugar in mixing bowl.Add melted butter. Mix well. Place crust mixture into 10-inch spring=form pan. Spread evenly. Pack down firmly. Filling: Whip cream cheese until soft and smooth, using electric mixer. Add condensed milk and blend until very smooth. With spatula, blend in lemon juice and vanilla extract until thoroughly mixed. Pour blended mixture into spring-form pan and smooth top with spatula. Place in refrigerator (8 hours until firm). Serve with fresh fruit topping (example: strawberries marinated in icing sugar and any liqueur, such as Grand Marnier or Amaretto). Taken from Winnipeg Free Press Supplied by: Kathleen's Recipe Swap Page: http://www.cyberspc.mb.ca/~netdir/recipe/ Posted to MM-Recipes Digest V4 #091 by [email protected] (S.Pickell) on Apr 2, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1204
Calories From Fat: 812
Total Fat: 92.4g
Cholesterol: 243.8mg
Sodium: 15.8mg
Potassium: 216.6mg
Carbohydrates: 97.9g
Fiber: <1g
Sugar: 90.3g
Protein: 1.6g