Farmer Jim
06-20-2004, 03:45 PM
CRUST
1 1/2 cups vanilla wafer crumbs
2 Tablespoons sugar
1/4 cup (1/2 stick) butter, melted
Combine vanilla wafer crumbs and sugar in a bowl and stir in melted butter. Press crumb mixture into bottom and sides of a 9 inch springform pan and chill in refrigerator for 45 minutes.
FILLING
5 packages cream cheese (8oz each), softened
1 1/3 cups sugar
3 tablespoons all purpose flour
3 large eggs
1/2 cup sour cream
2 teaspoons finely grated lemon peel (very finely grated)
1 1/2 teaspoon vanilla extract
Preheat oven to 325 degrees. Beat cream cheese for 2 minutes on medium speed. Gradually add sugar and flour and mix until combined well. Change speed to low and beat in eggs, one at a time, until just blended. Add sour cream, grated lemon peel and vanilla. Beat until just blended. Pour into the chilled crust and bake for 1 hour and 15 minutes. Remove from oven and let cool for 30 minutes. Place in refirgerator until chilled.
Add topping of whipped cream or sour cream, sweetened to taste.
1 1/2 cups vanilla wafer crumbs
2 Tablespoons sugar
1/4 cup (1/2 stick) butter, melted
Combine vanilla wafer crumbs and sugar in a bowl and stir in melted butter. Press crumb mixture into bottom and sides of a 9 inch springform pan and chill in refrigerator for 45 minutes.
FILLING
5 packages cream cheese (8oz each), softened
1 1/3 cups sugar
3 tablespoons all purpose flour
3 large eggs
1/2 cup sour cream
2 teaspoons finely grated lemon peel (very finely grated)
1 1/2 teaspoon vanilla extract
Preheat oven to 325 degrees. Beat cream cheese for 2 minutes on medium speed. Gradually add sugar and flour and mix until combined well. Change speed to low and beat in eggs, one at a time, until just blended. Add sour cream, grated lemon peel and vanilla. Beat until just blended. Pour into the chilled crust and bake for 1 hour and 15 minutes. Remove from oven and let cool for 30 minutes. Place in refirgerator until chilled.
Add topping of whipped cream or sour cream, sweetened to taste.