Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Margarine |
| 1 pack | Graham crackers; (1 from a 3 pack package) |
| ½ pounds | Solid cream cheese; (not whipped) |
| ¾ cup | Sugar |
| 1 teaspoon | Lemon juice |
| ½ pounds | Farmers cheese |
| 2 \N | Eggs |
| 2 packs | Vanilla sugar |
| 1 pint | (16 ounces) sour cream |
| 1 pack | Vanilla sugar |
| 1 teaspoon | Lemon juice |
CRUST
FILLING
TOPPING
Crust: Grind graham crackers in food processor, mix with margarine. Press into 9"x9" pan.
Filling: Cream ingredients together with a mixer for a slightly rougher texture or in a blender for a smoother consistency. Pour into crust and bake 350* for 45 minutes.
Topping: Pour over filling and bake an additional 20 minutes.
Posted to JEWISH-FOOD digest Volume 98 #022 by "Aliza Blizinsky" <alizab@...> on Jan 11, 1998