Originally from Kraft Food and Family magazine. I made this for Sammy's second birthday, and it is lovely -- rich and dense and lemony. I prefer it without topping of any sort, but some may enjoy the lovely pinkness and cool sweetness of Strawberry Cool Whip, as suggested... Leftovers, if any, make a perfectly acceptable breakfast, in my opinion.
1¼ C crushed Nilla Wafers (about 40 cookies)
¾ C plus 1 T sugar, divided
3 T butter or margarine, melted
4 pkg (8 oz. each) cream cheese, softened
2 T flour
2 T milk
1½ tsp vanilla extract
½ tsp lemon extract
1 C sour cream
2 pkg (4 serving size each) lemon flavor instant pudding and pie filling
1 C thawed Cool Whip strawberry whipped topping, optional
white chocolate curls, optional
Preheat oven to 325°. Mix cookie crumbs, 1 T of the sugar, and the butter; press firmly onto bottom of 9 inch springform pan. Bake for 10 minutes.
Beat cream cheese, remaining ¾ C sugar, flour, milk, and extracts in a large bowl until just blended. Add sour cream, beat until just blended. Add eggs, one at a time, mixing after each addition until just blended. Stir in dry pudding and mix until just blended.
Bake for 65 to 75 minutes or until center is almost set. Run knife or spatula around side of pan to loosen cake, then cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake with whipped topping and white chocolate curls, if desired, just before serving.
Makes 16 servings.
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