Monday, May 20, 2013

Christina's Lemony Cheescake

This recipe is from Christina, an Irish lass, some say she used to be a mermaid, she has an awesome sweet tooth, who one day took over our kitchen and created this springtime cheesecake to the delight of the first 8 people who walked across it's path after it was finished.

Christina's Lemony Cheesecake (serves 8)
1/2 cup graham cracker crumbs
2 (8 ounce) packages light cream cheese, softened
1 (14 ounce) can low-fat sweetened condensed milk
4 egg whites
1 egg
1/3 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1/3 cup flour

Preheat oven to 300 degrees. Grease bottom of spring form pan and sprinkle graham cracker crumbs on bottom of pan. In bowl beat cream cheese until fluffy, then beat in condensed milk until smooth. Add egg whites, egg, lemon juice, and vanilla; mix well. Stir in flour. Pour into prepared pan. Bake 50-55 minutes until center is set. Cool and refrigerate at least 4 hours.

 Brought to you by the friendly folks at 
Sherwood Forest Bed and Breakfast

Sherwood Forest Bed and Breakfast
Saugatuck/Douglas, Michigan 49406

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