3/4 c Sugar
1/2 c Bisquick
2 Eggs
16 oz Cream cheese, softened
2 ts Vanilla
1/2 ts Lemon peel, grated
2 tb Sugar
2 tb Vanilla
ÿÿÿÿÿÿÿ ea TOPPING 1 c sour cream heat
oven to 350. Grease 9-inch pie plate. Place all ingredients except
topping in blender container. Blend on high speed, stopping blender
occasionally to stir, until smooth about 3 minutes. Or beat in large
bowl on high speed of electric mixer, scraping bowl constantly, 2
minutes. Pour into plate. Bake just until puffed and center dry,
about 30 minutes (do not overbake). Spread cheesecake topping
carefully over top. Cool. Refrigerate until chilled, at least 3
hours. Serve with sweetened fresh fruit.
