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Lion House Cheesecake Recipe

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This recipe for Lion House Cheesecake, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heidi Hiller
Added: Friday, February 2, 2007


Lion House, Salt Lake City, Utah -place of our wedding day luncheon served as our dessert

*may also use 2 prepared graham cracker crusts
1 cups graham cracker crumbs, rolled fine
3 tbsp. sugar
6 tbsp. butter
Thoroughly mix ingredients. Press firmly onto bottom and sides of 9 or 10 inch pie pan. Set aside. Make filling.

3 packages (8 ounces each) softened cream cheese
1 cup sugar
3 eggs
teaspoon vanilla
2 teaspoons lemon juice
Beat cream cheese well, add sugar a little at a time. Add eggs one at a time, then vanilla. Combine thoroughly. Pour into crust, fill to within half an inch of top to allow room for topping. Bake at 300 degrees for 55 to 60 minutes.

1 pint sour cream
3 tbsp sugar
tsp canilla
Whip sour cream. Add sugar gradually, then vanilla. Pour over cake and bake at 300 degrees for 10 minutes. Cool completely. Refrigerate until ready to serve. Top with desired fruit topping.




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