Lemon Cheesecake

Course : Cheesecakes
Serves: 24
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2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter -- (2 sticks) softened
1 package cream cheese -- (8 ounces) softened
2 large eggs
2/3 cup nestle carnation evaporated milk
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 bottle yellow food coloring -- (optional)
1 cup sour cream

Preparation / Directions:

COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of 13 x 9-inch baking pan. Bake in preheated 350ΓΈ F. oven for 25 minutes. PLACE cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust. Bake for additional 15 minutes or until set. Cool in pan on wire rack. Spread sour cream over top; chill. Cut into bars. Garnish as desired.


Nutritional Information:

4625 Calories (kcal); 324g Total Fat; (62% calories from fat); 64g Protein; 375g Carbohydrate; 1227mg Cholesterol; 2800mg Sodium

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