PHILLY Lemon Cheesecake

PHILLY Lemon Cheesecake

6

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

Ingredients

5 h {{adjustedServings}} servings 243 cals
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Nutrition

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  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

6
  1. 10 Ratings

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Awesome recipe! I used this recipe to make my very first cheesecake and it turned out awesome

I made these in a muffin tin and got 12 mini cakes. Friends that tried it liked it but it wasn't amazing, just good. Not sure if I'd make these again.

Halved this recipe and baked in a 9" springform pan. Very good. Not too sweet. So easy and my family loved it.