Speedy cheese cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Graham cracker pie crust | |
| 1 | pack | (8 oz) cream cheese |
| ½ | cup | Sugar |
| ½ | teaspoon | Vanilla ext. |
| 1 | tablespoon | Lemon juice |
| 2 | Eggs | |
| 1 | cup | Sour cream |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Vanilla ext. |
Directions
FILLING
TOPPING
Here is a cheese cake recipe that works well using low fat or fat free products. Use a low fat or fat free cream cheese, sour cream, pie crust, and egg beaters. It will be fine. I have played with this recipe for years and find that it does not taste different after reducing the calories and fat grams. I guess you break even after the cheese kugels and other Shavuos rich dairy foods:) - Deena
Take out cream cheese for a couple of hours before to soften. Mix filling ingredients together. It will be a bit lumpy. Pour into pie crust and bake in a 325 deg. oven for 30 - 40 minutes. Mix topping ingredients together.
Put on top of pie. Bake for ten more minutes. Chill several hours before serving.
Posted to JEWISH-FOOD digest by dsabraham@... (Deena Abraham) on Apr 21, 1998