MMMMM---------------------------CRUST--------------------------------
9 Whole graham crackers
5 tb Butter
MMMMM--------------------------FILLING-------------------------------
8 oz Package cream cheese; room
- temp
1/3 c Sugar
1 lg Egg
3 tb Sour cream
2 tb Fresh lemon juice
2 ts Fine grated lemon peel
1 ts Vanilla extract
Fresh berries
FOR CRUST: Preheat oven to 350+.F/175+.C.
Fold 16" long piece of foil to 8" x 16" strip; place in 8"
x 8" x 2" metal baking pan, leaving overhang on 2 sides.
Repeat with another sheet of foil in opposite direction,
lining pan completely. Butter foil.
Place graham crackers in heavy-duty plastic bag. Using
rolling pin or mallet, crush crackers finely. Melt butter
in medium skillet over low heat. Remove from heat; add
crumbs and toss to coat. Press crumbs evenly onto bottom
of prepared pan. Bake crust until deep golden, about 12
minutes. Cool crust while preparing filling.
FOR FILLING: Using electric mixer, beat cream cheese and
sugar in large bowl until smooth. Beat in egg and sour
cream, then lemon juice, lemon peel, and vanilla. Spread
batter over crust.
Bake cheesecake until slightly puffed and set in center,
about 30 minutes; cool completely in pan on rack. Chill
cheesecake until cold, at least 2 hours. DO AHEAD: Can be
made 1 day ahead. Cover; keep chilled.
Using foil overhang as aid, lift cheesecake from pan. Cut
into 16 squares; arrange on platter. Top each square with
berries. Chill until ready to serve, up to 3 hours. Serve
chilled.
by Lisa Zwirn
Bon App+�tit | July 2009
Yield: Makes 16 squares
MM Format by Dave Drum - 30 July 2009
Uncle Dirty Dave's Archives
MMMMM
... Bread can lead to harder stuff like baguettes and croissants!!!
