Recipe by Pagan
ADDITIONAL INFORMATION This is most excellent if you're a cheese cake fan! While this isn't a traditional cheese cake, this is a superior CREAM cheese cake recipe. It's home made cheese cake, but it's not New York style. It's Southern style and it has a wonderful lemony flavor. ABOUT THE ICING This is a very versatile recipe as you can finish this one off any way you like. You can use canned pie filling (any flavor), you can make a standard butter cream icing to drizzle over the top, or you can purchase a commercial cream cheese frosting, warm it in the microwave and drizzle THAT over the top. I like them all. *LOL*.
Top Review by scancan
What caught me eye about this recipe is the really lousy rating it got prior to my vote; I just had to know how does one make a terrible cheesecake so I made it and I'm sitting here eating it now enjoying myself enormously! I am from NY and so I can say it certainly is not a traditional cheesecake as far as the texture goes but the cheese flavor with the luscious lemon absolutely comes through and I would serve this to company proudly any day! The only change I made was I used two sticks of butter and instead of the third stick I used 1/2 cup of light sour cream.
- 3 cups all-purpose flour
- 3 cups white sugar
- 6 eggs
- 12 ounces margarine (room temperature)
- 1 (8 ounce) package cream cheese, room temperature
- 1 dash salt
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
STANDARD BUTTER CREAM ICING or FROSTING
- 1⁄4 cup butter
- 2 cups sifted confectioners' sugar
- 3 tablespoons sweet cream
- 1 teaspoon pure vanilla extract
- food coloring, any you might want to use
Directions See How It's Made
- Cream margarine, cream cheese and sugar.
- Add and mix in the eggs one at a time.
- Add flour slowly and add extracts.
- Place in greased and floured square pan and place in cold oven.
- Bake at 300 for 1 1/2- 1 3/4 hours, or until done.
- Will be brown on top and inserted fork will come out clean.
- STANDARD BUTTER CREAM ICING/FROSTING.
- Cream the butter and gradually work in 1/2 cup of the sugar, beating well, then add the remaining sugar alternately with the cream, still beating constantly.
- Then add the vanilla and a little coloring, if you like.
- Fruit juices may be used in place of the cream, in which instance omit the vanilla.
- If orange juice is used add a small amount of finely grated orange rind, or lemon rind with lemon juice.