-CRUST-
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)
FILLING
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
TOPPING
1 c Breakstone’s sour cream
2 tb Sugar
1 ts Vanilla
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,
Yields
10 Servings