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1 cup Graham crackers
Preheat oven to 300°F. Grease a 10"x2-1/2" springform pan.
In a bowl, mix together the Graham cracker crumbs and 1/4 cup of the sugar. Stir in the melted margarine. Transfer to the prepared pan, and press in to the base. Refrigerate the crust for 30 minutes.
In a large bowl, combine the "cream cheese," lemon zest, vanilla and remaining sugar. Beat at a low speed until creamy and smooth. Add the eggs, one at a time, beating until thoroughly blended. Stir in the "sour cream."
Pour batter into prepared pan, and place pan on a cookie sheet. Bake for 1-1/4 hours. Turn the oven off, and prop the door of the oven open a few inches. Let the cake rest in the oven 1 hour.
Transfer the cake to a rack and let cool to room temperature. Cover the cake with plastic wrap and refrigerate overnight.
Optional Decoration:
Poster's Notes:
Posted by Shira Shayna
Nutritional Info Per Serving: N/A
1 cup and 6 tablespoons sugar
4 tablespoons unsalted margarine, melted
2 lbs. soy imitation cream cheese
1-1/2 teaspoon grated lemon zest
2 teaspoons vanilla extract
4 eggs, room temperature
1 pint imitation sour cream
1/2 cup strawberry Jelly (optional)
2 pints fresh strawberries (optional)
Glaze cake with slightly warmed strawberry jelly, and decorate with whole or sliced strawberries on top, brush the fruit with remaining glaze.
My favorite way to top this cake is in quarters....
I glaze the cake with warmed apricot jam..then decorate 1/4 of the cake with crushed (well-drained) pineapple..1/4 with canned cherry pie filling..1/4 with canned blueberry pie filling, and 1/4 with the strawberries.