-CRUST-
4 oz Butter
1 1/2 c Graham cracker crumbs
3 oz Sugar
FILLING
24 oz Philadelphia cream cheese
2 1/2 cn Eagle Brand sweetened
Condensed milk
6 oz Fresh lemon juice
2 ts Vanilla extract
Crust: Melt butter in saucepan. Place cracker crumbs and sugar in
mixing bowl.Add melted butter. Mix well. Place crust mixture into
10-inch spring form pan. Spread evenly. Pack down firmly.
Filling: Whip cream cheese until soft and smooth, using electric
mixer. Add condensed milk and blend until very smooth. With spatula,
blend in lemon juice and vanilla extract until thoroughly mixed. Pour
blended mixture into spring-form pan and smooth top with spatula.
Place in refrigerator (8 hours until firm).
Serve with fresh fruit topping (example: strawberries marinated in
icing sugar and any liqueur, such as Grand Marnier or Amaretto).
Taken from Winnipeg Free Press Supplied by: Kathleen’s Recipe Swap
Page:
Yields
1 Cake