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PHILLY Lemon Cheesecake

By: Philadelphia Cream Cheese 
"A light layer of graham cracker crumbs adds a bit of crunch to the top of this luscious lemon cheesecake."

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (3)

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
5 Hrs

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Original Recipe Yield 24 servings
 

Ingredients

  • 2 cups HONEY MAID Graham Crumbs
  • 6 tablespoons butter, melted
  • 4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1 lemon, zested and juiced
  • 4 eggs

Directions

  1. Heat oven to 325 degrees F.
  2. Mix graham crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.
  3. Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved crumb mixture.
  4. Bake 40 minutes or until centre is almost set; cool completely. Refrigerate 4 hours.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 243 | Total Fat: 18.5g | Cholesterol: 94mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jul. 26, 2010 by aries09   view full review
Awesome recipe! I used this recipe to make my very first cheesecake and it turned out awesome
The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 7, 2010 by Mary - Fa Niente Luxury Events   view full review
I made these in a muffin tin and got 12 mini cakes. Friends that tried it liked it but it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 8, 2012 by DEBIVEE   view full review
Halved this recipe and baked in a 9" springform pan. Very good. Not too sweet. So easy and...

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