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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 2 |
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MY husband and I love desserts and this is one of our favorites. It is delicious and there are no leftovers...extra calories, you know! Sometimes I top each piece with fresh seasonal berries. Ingredients:
1/4 cup graham cracker crumbs |
1 teaspoon sugar |
4-1/2 teaspoons butter, melted |
filling: |
1 package (3 ounces) cream cheese, softened |
1/4 cup sugar |
1 egg, lightly beaten |
1 teaspoon lemon juice |
1/2 teaspoon grated lemon peel |
topping: |
1/4 cup sour cream |
2 teaspoons sugar |
1/4 teaspoon vanilla extract |
Directions:
1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 4-in. springform pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
2. In a small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until combined. Stir in lemon juice and peel.
3. Pour over crust. Return pan to baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on).
4. Combine topping ingredients; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan just before serving. Yield: 2 servings.
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