Recipe of the Month

• 3/4 cup sugar
• 1/2 cup Bakewell Cream Biscuit Mix
• 2 tsps vanilla
• 2 (8oz) packages cream cheese, softened and cut into cubes
• 2 eggs
• 1/2 tsp grated lemon peel
• Cheesecake topping (below)

Instructions: Place all ingredients except topping in blender. Blend on high speed, stopping occasionally to stir, for about 3 minutes. (Or beat in large bowl on high speed of electric mixer, scraping bowl constantly 2 minutes). Pour into greased 9-inch pie plate and bake at 350 degrees about 30 minutes until puffed and center is dry. Spread cheesecake topping carefully over top. Refrigerate until chilled. Serve topped with sweetened fresh fruit if desired.

Cheesecake Topping: Mix 1 cup sour cream, 2 tablespoons sugar, and 2 teaspoons vanilla.

For over 60 old-fashioned recipes order the Bakewell Cream Cookbook.