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Dairyland Cheesecake recipe

Classic lemon-scented cheesecake in a grahamcracker crust with a sour cream topping.

Recipe: Dairyland Cheesecake

1 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter, softenedFilling:
2 (8-ounce) packages cream cheese, softened
1 2/3 cups granulated sugar
4 large eggs
1/4 cup lemon juiceTopping:
1 cup sour cream
1 tablespoon grated lemon peel
1 tablespoon granulated sugar

  • For Crust: Combine crumbs and sugar; addbutter. Mix until butter is thoroughly combined with crumbs;press onto bottom of 9-inch springform pan.
  • For Filling: Combine cream cheese andsugar, mixing at medium speed on electric mixer until well-blended.Add eggs, one at a time, mixing well after each addition. Blendin juice; pour over crust.
  • Bake at 350°F (175°C) for 1 hour.
  • For Topping: Combine sour cream, lemonpeel and sugar; carefully spread over cheesecake. Bake 5 minutes.
  • Loosen cake from rim of pan; cool beforeremoving rim of pan. Chill before serving.

    Makes 12 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.


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