- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 13 cup melted margarine or butter
- 4- 8 ounce cream cheeese, softened
- 1 (14 ounce) can condensed milk
- 2 tablespoons flour
- 4 eggs
- 1/4 cup lemon juice
- 1 cup ( 8 ounces) sour cream
- 1 tablespoon vanilla
Preheat oven to 300°. Mix Cracker crumbs, sugar and margarine, place in bottom of a 9? springform pan. Beat cream cheese and flour until creamy. Beat in condensed milk, and eggs, one at a ime. Stir in lemon juice. Pour onto cracker crust and bake 50 to 60 minutes. While the cheesecake is baking, mix sour cream and vanilla. After checking cheesecake for doneness ( top wll be firm to touch) Spread on sour cream mixture. Bake 5- 10 minutes more. Remove and cool in pan. Chill thoroughly. Top as desired.
Creamy cheesecake with a sweetfilling ad tangy topping This cheesecake is better made the day before. The longer it sits, the better flavor it has.
Rebecca Larrison, Hartford, Ohio
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