Thursday, June 15, 2006

Creamy Lemon Cheesecake Pie

This is tried & true. I give it a 5/5. The sour cream is an excellent addition to the sour nature of the lemon juice & peel. It's simple, too.

Make 6 Servings

1 lb cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tbsp fresh lemon juice
1 tsp fresh grated lemon peel
2 Eggs
1 pre-made Graham cracker crust (9 inch)

Beat cream cheese in bowl (if you have an electric mixer use that) until creamy.

Add sugar; beat until well-blended

Add sour cream, lemon juice and lemon peel, mix well.

Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

Pour batter into pie shell, bake at 325F for 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight.


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