Lemon Cheesecake with Vanilla Cream Topping Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 graham cracker crusts
Filling:
2 8-oz packages cream cheese (room temp)
8 oz container Cool Whip (4 oz is needed for recipe)
3 T sour cream (I buy the 16-oz container if I make the Vanilla Cream Topping)
2 tsp lemon juice (lime juice is a good variation)
1 tsp vanilla extract
1/2 c sugar
splash of milk (only if mixture is too thick)
Vanilla Cream Topping:
1/4 to 1/2 cup sugar (to taste)
1 8-oz container sour cream (I buy the 16-oz tub because 3 T is used in the filling)
splash of vanilla (liberal or sparingly to taste)
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Directions: |
Directions:Filling:
Cream together cream cheese and sugar with a mixer until well blended. Add vanilla and lemon juice; mix well. Blend in half the container of whipped topping until mixture is light and fluffy. (The remaining Cool Whip can be used when served, if you like) Add 3 T of sour cream (sour cream is also used for the vanilla cream topping) and mix well. Set aside for 5 minutes then divide evenly between the two graham cracker crusts.
Vanilla Cream Topping:
Combine 8 oz sour cream and sugar; blend well until sugar fully dissolves. Add vanilla. The topping will be a bit thinner than the filling. Cover both pies with topping. Fruit pie filling can also be added to the pies instead of the vanilla cream topping, one can per cheesecake.
Tip:
If filling or topping are too thin, a little cornstarch can be used to thicken either. Just be careful not to get it too grainy.
This can be served immediately, but if you can refrigerate it for 2 or 3 hours, that's better. Makes 2 pies |
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