|
Post by JJ Judkins on Apr 10, 2011 10:23:37 GMT -6
Lemon Cheesecake
1/2 cup crushed chocolate wafers 2 tablespoons butter, melted 1 package (8 ounces) cream cheese, softened 1/2 cup sugar 1/2 cup BREAKSTONE'S® Sour Cream 2 tablespoons lemon juice 1 tablespoon all-purpose flour 1 teaspoon grated lemon peel 1/2 teaspoon vanilla extract 1 egg, lightly beaten
In a small bowl, combine the wafer crumbs and butter. Press onto the bottom of a greased 6-in. springform pan. Place pan on a baking sheet. Bake at 350° for 7-8 minutes or until set. Cool on a wire rack. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, lemon juice, flour, lemon peel and vanilla. Add egg; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet. Bake for 35-40 minutes or until center is almost set. Cook on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill for 8 hours or overnight. Remove sides of pan. Refrigerate leftovers. Yield: 2-4 servings.
Dorie
|
|