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Crust 1-1/4 c. graham cracker crumbs 2 Tbsp. sugar 3 Tbsp. melted butter or margarine Mix crumb mixture. Press into bottom of 9 inch spring form pan. Bake at 350 degrees for 10 minutes and cool. Filling 2 (8 oz.) pkg. cream cheese, plus 1 (3 oz.) pkg, softened 1 c. sugar 2 tsp. grated lemon peel (or juice) 1/4 tsp. vanilla 3 eggs Beat cream cheese in large bowl. Add sugar gradually, beating until fluffy. Add lemon peel and vanilla. Beat in eggs, one at a time. Pour into crumb mixture. Bake at 300! about 1 hour. Cool to room temperature. Refrigerate at least 3 hours.Loosen edge of cheese cake with a knife before removing side of spring form pan. Top with sour cream. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |