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PHILLY Lemon Cheesecake

PHILLY Lemon Cheesecake

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    5 h
Philadelphia Cream Cheese

Philadelphia Cream Cheese

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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.
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Reviews

aries09
25

aries09

7/26/2010

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

Mary - Fa Niente Luxury Events
20

Mary - Fa Niente Luxury Events

9/7/2010

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.

DEBIVEE
6

DEBIVEE

4/8/2012

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

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