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Cheesecake
from Margaret Barlow Crust
1 1/4 cups graham-cracker crumbs
1/4 cup butter, melted
Filling
1 8-ounce package cream cheese, softened
1/2 cup sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla
Dash salt
2 eggs
Topping
1 cup dairy sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
CRUST: Combine crumbs and butter; press into buttered 8-inch pie plate, building up the sides.
FILLING: Beat cream cheese until fluffy; gradually blend in 1/2 cup sugar, the lemon juice, vanilla, and salt. Add eggs, one at a time, beating well after each. Pour filling into crumb crust. Bake in slow oven (325º) 25 to 30 minutes or until set.
TOPPING: Combine sour cream, 2 tablespoons sugar, and the vanilla; spoon over top of pie. Bake 10 minutes longer. Cool. Chill several hours. Serve with red-ripe strawberries.
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