Serves: 10
Total Calories: 363
1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 2/3 cup sugar, lemon juice and 1 teaspoon vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition.
2. Place crust on baking sheet. Spread cream cheese mixture in crust. Bake on baking sheet at 350°F about 30 minutes or until center is almost set.
3. In small bowl combine sour cream, 3 tablespoons sugar and 1/4 teaspoon vanilla. Carfeully spread over cheesecake. Bake at 350°F for 5 minutes. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.
4. Garnish as desired. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
This Cheesecake Classic recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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