Dhahran Theatre Group Cookbook, 1993



1 Kg. Cream cheese (five 200 gm packages)
10 Eggs
1 1/2 Cups sugar
2 Tablespoons lemon juice
1 Tablespoon vanilla
1 Tablespoon flour

Graham Cracker Crust:

18 Graham crackers
1/2 Stick butter


Make the crust by using a food processor to make crumbs of the crackers, then adding the butter. Pulse until the butter is incorporated into the cracker crumbs.

Press the graham cracker crust mixture into the bottom and about a half inch up the sides of a well-buttered springform pan. Soften cream cheese at room temperature, then use a food processor until smooth.. Add sugar, flour, lemon juice and vanilla slowly. In a large bowl beat the eggs. If you have a large food processor, add the eggs to the cream cheese mixture and blend until smooth. Alternatively, add the cream cheese mixture from the food processor to the eggs and stir with a spoon until the eggs are completely incorporated and the mixture is smooth. Pour the batter into the spring form pan lined with the graham cracker crust and bake at 250? F for about two hours (may be 2 1/2 hours, depending on the oven). Chill thoroughly.

Bob Reece