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Lemon Cheesecake

2 pounds cream cheese, at room temperature
4 eggs
1 3/4 cups sugar
Juice and rind of 1 lemon
1 teaspoon vanilla

Liberally butter a 2-quart souffle dish, coat with graham cracker crumbs, then shake off excess.

Mix all ingredients together on high speed of electric mixer for 6 to 7 minutes. Pour into prepared souffle dish and shake to level. Place cheesecake in a large pan with 1 inch of water. Place on middle rack of oven and bake at 325 degrees for 1 1/2 hours until brown. Turn oven off -- leave cake in oven for 20 minutes. Remove cake from oven, cool on rack for about three hours before removing. Turn cheesecake out onto plate or cake dish.

Replies:
 
 
Betsy at Recipelink.com - 4-8-2003
 
1
   
Dianne, CA - 4-8-2003
2
   
Dianne, CA - 4-8-2003
 
3
   
Betsy at Recipelink.com - 4-8-2003
 
4
   
Betsy at Recipelink.com - 4-8-2003
 
5
   
Dianne, CA - 4-8-2003
 
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Betsy at Recipelink.com - 4-8-2003
 
7
   
Dianne, CA - 4-8-2003
 
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Dennis-Mesquite,Tx. - 4-8-2003
 
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Dennis-Mesquite,Tx. - 4-8-2003
 
10
   
Linda, FL - 4-13-2003
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