 |
Lemon Mousse Cheesecake
|
 |
1/2 cup crushed chocolate wafers (about 8 wafers)
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tablespoon all-purpose flour
1 egg, lightly beaten
3 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 teaspoon vanilla extract
In a small bowl, combine chocolate wafers and butter. Press onto the bottom of a
6-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at
325° for 10 minutes. Cool on a wire rack. In a large mixing bowl, beat
cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add
egg; beat on low speed just until combined. Stir in the lemon juice, peel and
vanilla just until mixed. Pour over crust. Return pan to baking sheet. Bake at
325° for 40-45 minutes or until center is almost set. Cool on a wire rack for
10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour
longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
|
Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |