Yield: 16 servings
|16 ounces||Cream cheese|
|1 pint||(500 ml) sour cream|
|3 tablespoons||Lemon juice|
|1 teaspoon||Vanilla (or almond)|
Cream the cream cheese, then add the ingredients in the order given- one at a time. Pour into a spring form pan on top of a graham wafer crust. Bake at 325 degree oven for one hour, then turn off the oven, do not open the door for one hour. If you have a self-cleaning oven, you will need to open the door just a little, and prop it open for the hour (I find a folded grocery bag is the right size). Remove from oven, and put the cake into the fridge (after it cools) for about 8 hours.
Top with fruit- cherry pie filling, fresh or frozen strawberries, etc., then with a dollop of whipped cream.
Submitted By LESLEA BRODIE On 11-09-95