Yield: 8 Servings
|1||Oreo cookie crumb crust; available in the baking section|
|1||Pat of butter or margarine|
|2 packs||Cream or neufchatel cheese|
|½ cup||Sour cream|
|1||Lemon; juice of (optional)|
From: Kitten of Distinction <msnail@...> Date: Mon, 3 Jan 1994 14:24:37 -0800 (PST) This cheesecake won't win any gourmet prizes, but it'll impress anyone who thought you couldn't cook. Plus, it's quick to make and easy to vary.
Rub the pat of butter over the prepared crust and bake it in a 350-degree oven for about 10 minutes. This will make the crust crispy. Soften the cream cheese by placing it in a microwave-safe mixing bowl and microwaving for about 30 seconds, or 15 per package. Mix the sugar into the softened cream cheese with an electric mixer. Blend the eggs and the rest of the ingredients into the cream cheese mixture. Pour the mixture into the crust and bake in a 350-degree oven for 40 minutes or until the center is almost set. Cool for 10 minutes, then pop it into your fridge to chill for 3 hours or overnight. This is the ideal -- but I've made the cheesecake and chilled it for 1 and a half hours and then brought it to a party, and it tasted fine.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .