Citrus Cheesecake
1 8 ounce
package cream cheese, softened
½ cup sour cream
1 14-ounce can
sweetened condensed milk
3 tablespoons
fresh lemon juice*
1 tablespoon fresh
lemon zest (grated peel)**
2 medium eggs
1 deep dish
prepared graham cracker crust
*Substitute
orange or lime juice
**Substitute
orange or lime zest
Preheat oven to 325 degrees. With an electric mixer, beat cream cheese and
sour cream together for 2 minutes.
Gradually beat in condensed milk, citrus juice, zest, and eggs. Beat for 3 minutes till light and fluffy.
Pour into crust. Bake 55 minutes or
until center is set. Cool at room
temperature. Chill at least l hour before
serving. Garnish with fresh citrus
and/or whipped topping.
Yield: 8 servings.
Carolyn Gass Hardimon, M. S.
Home Economist