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Dessert | |
| Cookie Crust: �1/2 cup butter softened �1/4 cup granulated sugar �1/2 tsp vanilla �1 dsh salt �1 egg �1 1/2 cup flour �Filling: �5 pkt cream cheese - (8 oz ea) softened �1 1/3 cup sugar �2 tsp vanilla extract �2 tsp lemon juice �1/3 cup sour cream �2 tbl flour �3 x eggs | |
| Leave the butter and cream cheese out of the refrigerator for 30 to 60 minutes to soften. Make the crust by creaming together butter, 1/4 cup sugar, 1/2 teaspoon vanilla and salt. Add 1 egg and mix well. Add 1 1/2 cups flour and stir well to combine. Preheat oven to 375 degrees and press half of the dough onto the bottom of a 9-inch springform pan. Bake for 5 to 7 minutes or until edge of dough begins to turn light brown. Cool. When the pan has cooled, take the remaining dough and press it around the inside edge of the pan. Leave about a 1/2-inch margin from the top of the pan. Heat oven to 500 degrees. Combine cream cheese, 1 1/3 cups sugar, 2 teaspoons vanilla and lemon juice with an electric mixer in a large bowl until smooth. Mix in sour cream and 2 tablespoons flour. Add the eggs and mix on slow speed until combined. Pour cream cheese filing into the pan and bake at 500 degrees for 10 minutes. Reduce heat to 350 and bake for 30 to 35 minutes more, or until the center is firm. Cover and cool in refrigerator for several hours or overnight before serving. | |
Unrated | |
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