12 oz Cream cheese; room
-temperature
3/4 c Sugar
2 Eggs
1/4 c Fresh lemon juice
1 ts Grated lemon peel
1 ts Vanilla
1 Purchased 9-inch graham
-cracker crust
1 c Sour cream
2 tb Sugar
1 ts Vanilla
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.
Yields
1 servings