Ingredients
- Crust:
- 2 packages cellophane wrapped Nabisco graham crackers
- 1/2 cup melted butter or margarine
- 1/2 cup sugar
- Filling:
- 3 lbs. cream cheese, softened
- 2 cups sugar
- 7 eggs
- 2 Tbsp. cornstarch
- Rind from 2 lemons, finely grated
- Juice from 2 lemons
- 1/4 cup cream
- Topping:
- 1 and 1/2 cups sour cream
- 1 tsp. vanilla
- 1/2 cup powdered sugar
Directions
Crust:
In food processor fitted with steel blade, crush graham crackers. Gradually mix in melted butter and sugar scraping sides so butter is evenly mixed with crackers. Press mixture into 10 inch springform pan. Bake at 425 degrees for 7 minutes. Remove from heat and let cool.
Filling:
Cream cheese and sugar in food processor until well-blended. Add eggs and beat well. Add remainder of ingredients and blend. Pour into cooled crust. Put into 250 degree oven and bake for 2 hours (if convection oven, bake 1-3/4 hours and test).
Remove and top with sour cream topping and bake 5 more minutes. Turn oven off and leave in oven with door slightly ajar to cool completely. Cover and chill at least 8 hours. Eat and weep!
(Serves 16)
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Submitted 6/13/05.
Source: Meander Inn
Submitted By: Meryl
starmer@prodigy.net
Lemon Pucker Cheesecake