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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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LEMON PUCKER CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Newcomb Estate in Amarillo, Texas in 1992. Ingredients:
2 packages graham crackers |
1/2 cup melted butter |
1/2 cup sugar |
3 pounds cream cheese softened |
2 cups sugar |
2 eggs |
2 tablespoons cornstarch |
rind from 2 lemons finely grated |
juice from 2 lemons |
1/4 cup cream |
1-1/2 cups sour cream |
1 teaspoon vanilla |
1/2 cup powdered sugar |
Directions:
1. In food processor fitted with steel blade crush graham crackers.
2. Gradually mix in melted butter and sugar scraping sides so butter is evenly mixed with crackers.
3. Press mixture into 10 spring form pan then bake at 425 for 7 minutes.
4. Remove from heat and let cool.
5. Cream sugar and cream cheese in food processor until well blended.
6. Add eggs and beat well then add remaining ingredients and blend then pour into cooled crust.
7. Put into 250 degree oven and bake for 2 hours.
8. Remove and top with sour cream topping and bake 5 more minutes.
9. Turn oven off and leave in oven with door slightly ajar to cool completely.
10. Cover and chill at least 8 hours before serving.
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