Lemon Cheesecake
1 8-ounce
package cream cheese, softened
½ cup sour cream
2 medium eggs
1 cup condensed
milk
3 tablespoons
fresh lemon juice
1 6-ounce graham
cracker pie crust
Preheat oven to 350-degrees. Using an electric mixer, blend cream cheese
and sour cream until smooth. Add eggs,
milk and lemon juice. Beat for 2
minutes. Pour into crust and bake for 50
minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Refrigerate leftovers.
Yield: 6 servings.
Carolyn Gass Hardimon, M. S. Home Economist