16 servings; (1, 9-inch spring form pan)
Ingredients
2 cups sour cream
4 eggs
1/2 cup margarine, melted, cooled
2 Tbsp lemon juice
1 tsp. vanilla extract
2 cups sugar
2 pkg. 7 1/2 ounces each, farmers cheese, cut into cubes
2 pkg (8 ounces each) cream cheese, cut into cubes
1/2 cup flour
Instructions
Using your blender, you will combine the above ingredients, blending until smooth. You will have to do this in two batches as blender won't accommodate this volume in one batch. So, for first batch, put one cup sour cream, 2 eggs, 1/4 cup melted margarine, 1 Tbsp. lemon juice, 1/2 tsp vanilla, 1 cup sugar, 1 pkg farmers cheese, 1 pkg cream cheese and 1/4 cup flour. Blend.
Pour into oiled 9-inch springform pan. Then repeat, pouring second batch over first.
Bake at 325 degrees for one hour. Turn oven off. Let cake stand in oven for 2 hours before removing from oven.
Chill thoroughly.
Ingredients
2 cups sour cream
4 eggs
1/2 cup margarine, melted, cooled
2 Tbsp lemon juice
1 tsp. vanilla extract
2 cups sugar
2 pkg. 7 1/2 ounces each, farmers cheese, cut into cubes
2 pkg (8 ounces each) cream cheese, cut into cubes
1/2 cup flour
Instructions
Using your blender, you will combine the above ingredients, blending until smooth. You will have to do this in two batches as blender won't accommodate this volume in one batch. So, for first batch, put one cup sour cream, 2 eggs, 1/4 cup melted margarine, 1 Tbsp. lemon juice, 1/2 tsp vanilla, 1 cup sugar, 1 pkg farmers cheese, 1 pkg cream cheese and 1/4 cup flour. Blend.
Pour into oiled 9-inch springform pan. Then repeat, pouring second batch over first.
Bake at 325 degrees for one hour. Turn oven off. Let cake stand in oven for 2 hours before removing from oven.
Chill thoroughly.