Prep 2 hrs
Cook 1 hr 30 mins
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*.
- 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
- 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.
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.
This cake tastes like a lemon pound cake with buttercream icing. I am very dissappointed in the end result, I was expecting something spectacular and did not get it! I followed the directions and used only good name brands for this recipe and still the results were an embarassment at my Christmas lunch. Hope that this info is helpful to someone else.