Printer Friendly 
Email to a Friend 
HOPE's Cheesecake
Atraditional New York cheesecake, but we would like to show how to make it in cup cakes size. The cheesecake recipe is as follows:
4 (8-ounce) packages Philadelphia Cream Cheese
1 cup sugar
2 tablespoons vanilla extract
1 tablespoon lemon juice
4 large eggs
BEAT cream cheese and sugar at medium speed with an electric mixer until smooth. Gradually add vanilla and lemon juice, beating just until blended. Add eggs, one at a time, beating at low speed just until blended after each addition.
POUR into prepared crust.
BAKE at 300 degrees for one hour and ten minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set). Cool completely on a wire rack.
RELEASE and remove sides of pan. Refrigerate or freeze immediately after cooled.
Garnish as desired.
Atraditional New York cheesecake, but we would like to show how to make it in cup cakes size. The cheesecake recipe is as follows:
4 (8-ounce) packages Philadelphia Cream Cheese
1 cup sugar
2 tablespoons vanilla extract
1 tablespoon lemon juice
4 large eggs
BEAT cream cheese and sugar at medium speed with an electric mixer until smooth. Gradually add vanilla and lemon juice, beating just until blended. Add eggs, one at a time, beating at low speed just until blended after each addition.
POUR into prepared crust.
BAKE at 300 degrees for one hour and ten minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set). Cool completely on a wire rack.
RELEASE and remove sides of pan. Refrigerate or freeze immediately after cooled.
Garnish as desired.
