Double lemon cheesecake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Cream cheese; room temperature |
| ¾ | cup | Sugar |
| 2 | Eggs | |
| ¼ | cup | Fresh lemon juice |
| 1 | teaspoon | Grated lemon peel |
| 1 | teaspoon | Vanilla |
| 1 | Purchased 9-inch graham cracker crust | |
| 1 | cup | Sour cream |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Vanilla |
Directions
Preheat oven to 350F. Blend first 6 ingredients in processor until smooth.
Pour mixture into crust. Bake until cake filling is just set, about 35 minutes. Cool cheesecake slightly.
Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Spread mixture evenly over cheesecake. Bake 10 minutes. Cool.
Refrigerate cake overnight. (Can be prepared 2 days ahead.) Cut into wedges and serve.
Serves 8.
Bon Appetit November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.