Recipe#8376

Title: Cheesecake 18

From: Jenn audacity@teleport.com 
 Newsgroups: rec.food.recipes 
 Subject: Creamy Cheesecake 
 Date: 27 May 1998 05:52:03 -0600 
 Message-ID: <3.0.5.32.19980526152033.00880210@mail.teleport.com> 

Graham Cracker Crust (below)
 2 packages (8 oz. each) cream cheese, softened
 2 eggs
 3/4 cup sugar
 2 teaspoons vanilla
 1/2 teaspoon grated lemon peel (we usually use a teaspoon or so of lemon juice)
 Cheesecake Topping (also below)
 Heat oven to 350 Fahrenheit. Prepare crust but do not bake. Beat
 cream cheese slightly. Add eggs, sugar, vanilla and lemon peel and
 juice, beat until light and fluffy. Pour into crust. Bake until
 firm, about 25 minutes.  Spread Cheesecake Topping carefully over
 pie, cool. Refrigerate at least 8 hours. Serve with sweetened
 strawberries if desired. 8 Servings.
 (If you wish, you can turn this into a flavoured cheesecake by
 adding a bit of your favourite extract or liqueur, be sure to omit
 a bit of vanilla and/or lemon so it doesn't get too wet! And don't
 overdo it, as not all the flavour will cook out)
 Cheesecake Topping
 1 cup sour cream
 2 tablespoons sugar
 2 teaspoons vanilla
 Mix them all together until well blended. This stuff works better than any
 store bought frosting or topping!
 Graham Cracker Crust
 (first measurement is for an 8 inch crust, second for a 9 inch)
 1 1/4 (about 16 squares) or 1 1/2 (about 20 squares) cups graham cracker crumbs
 2 or 3 tablespoons sugar
 1/4 or 1/3 cup melted butter
 Mix ingredients. Press mixture firmly against bottom of pie plate.