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

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Converted by MM_Buster v2.0l.

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