Cheesecake Divine
Yield
1 cakePrep
15 minCook
30 minReady
5 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
cream cheese
|
|
| 2 | large |
eggs
beaten |
|
| ¾ | cup |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | teaspoon |
lemon juice
|
|
| 1 | cup |
sour cream
|
|
| 3 ½ | teaspoons |
sugar
|
|
| 1 | dash |
vanilla extract
|
*
|
| 1 | dash |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
cream cheese
|
|
| 2 | large |
eggs
beaten |
|
| 177 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 2.5 | ml |
lemon juice
|
|
| 237 | ml |
sour cream
|
|
| 18 | ml |
sugar
|
|
| 1 | dash |
vanilla extract
|
*
|
| 1 | dash |
lemon juice
|
*
|
Directions
Beat well and pour into graham crust.
Bake at 350℉ (180℃). for 15 to 20 minutes.
Remove and cool 5 minutes.
Combine sour cream, sugar, vanilla and lemon juice.
Pour on top of cream cheese mixture. Bake for 10 minutes.
Chill for at least 5 hours. Serve with crushed berries if desired.
