Cheesecake - Ann W.

If you have ever had Lion House cheesecake.  This is close.  The Lion House cheesecake recipe makes a lg. 10" cheesecake and feeds approximately15.    If you only need a few servings this is a great option. I used a 9" pie pan so it was a little bit shallower but would actually give you more servings than an 8".  I used a glass pan so I didn't butter it as the recipe calls for and it worked fine.  The filling has a great flavor and the sour cream topping enhances it.  I just used frozen strawberry jam but any type of topping would be good.



Cheesecake - Ann W.

Crust                                                             Filling                                             Topping        

1  1/4   C. Graham Cracker Crumbs              1  8 oz. pkg. Cream Cheese           1  C. Dairy Sour Cream
3/4  C. Melted Butter or Margarine                1/2  C. Sugar                                 2  Tbs. Sugar
                                                                      1  Tbs. Lemon Juice                      1/2  tsp. Vanilla
                                                                      1/2  tsp. Vanilla                            
                                                                      dash of Salt
                                                                      2  Eggs

Combine cracker crumbs and butter well.  Press into buttered 8" pie plate, building up sides.  Beat softened cream cheese until fluffy.  Gradually blend in sugar, juice, vanilla and salt.  Add eggs one at a time beating well after each.  Pour (or spoon so crust does not split) filling into crumb crust.  Bake in 325o oven 25-30 min. or until set.  For topping, combine ingredients.  Spoon over top of cake.  Bake 10 min. more.  Cool several hours before serving so filling can set.  Serve with topping of your choice.