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2 (8 oz.) pkg cream cheese
3/4 cup confectioners sugar
2 tbsp. flour
1/4 tsp. salt
2 tbsp. lemon juice
1 tsp. grated lemon rind
1 cup heavy cream
4 eggs

Prepare graham cracker crust and press into the bottom of a 9-inch square or round pan (a springform pan may be used).

Beat cream cheese until light and fluffy; add remaining ingredients in order given, beating on low speed. After eggs are added, change to high speed and beat for 2 more minutes.

Bake in a preheated 325°F oven for 1 hour 15 minutes.

If desired, the cooled cheesecake may be topped with lemon curd or cherry pie filling.

Refrigerate before serving.

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 Rating: 4 / 5 - Reviews: 1
Mar 24, 6:26 PM
Jerry (North Carolina) says:

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