Yield: 8 Servings
|16 ounces||Cream cheese, softened|
|½ teaspoon||Lemon peel, grated|
ÿÿÿÿÿÿÿ ea TOPPING 1 c sour cream heat oven to 350. Grease 9-inch pie plate. Place all ingredients except topping in blender container. Blend on high speed, stopping blender occasionally to stir, until smooth about 3 minutes. Or beat in large bowl on high speed of electric mixer, scraping bowl constantly, 2 minutes. Pour into plate. Bake just until puffed and center dry, about 30 minutes (do not overbake). Spread cheesecake topping carefully over top. Cool. Refrigerate until chilled, at least 3 hours. Serve with sweetened fresh fruit.