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| 1 | 9" crumb crust pie shell |
| 8 x ca. 30 g | cream cheese |
| 2 Esslöffel | lemon juice |
| 2 Teelöffel | vanilla |
| 1 3/4 Tasse | sugar |
| 3 Esslöffel | flour |
| 1/4 Teelöffel | salt |
| 5 | eggs |
| 2 | egg yolks |
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Preheat oven to 500F (Yes, 500!) Beat cream cheese in large bowl with electric mixer until very smooth. Blend in lemon juice and vanilla. Sift sugar, flour and salt; gradually beat into cream cheese, then continue beating until mixture is creamy smooth and light (about 5 minutes). Beat in eggs and yolks, one at a time, beating lightly after each addition. Blend in cream. pour into crust; bake 12 minutes. Reduce oven temp. To 200F. continue baking until tester inserted in center comes out clean, about 45 - 60 minutes. gently run sharp knife around edge of pan. Cool completely in pan on rack. Refrigerate at least 24 hours.
serves 12 Freezes well.
/\/\ara |<ent - þ DeLuxeý 1.26b #5627 þ The Cooking Conference changed my life!
~- TMail v1.31.5 * Origin: Micr°Fone 14 Gigs 16 Lines V.32b 908-494-8666 (1:107/331) ====================================================================== ==== Bbs: Computer Specialties Bbs Date: 08-24-93 (14:18) Number: 65300
No Subj: *Cr* Potato Kugel Conf: (149) Cooking
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