PHILLY Lemon Cheesecake

4 Reviews

Prep: 20 min
Cook: 40 min
Ready In: 5 hr

“A light layer of graham cracker crumbs adds a bit of crunch to the top of this luscious lemon cheesecake.” - by Philadelphia Cream Cheese

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

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Metric US

Original recipe yields 24 servings

Directions

Heat oven to 325 degrees F.
Mix graham crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.
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.
Bake 40 minutes or until centre is almost set; cool completely. Refrigerate 4 hours.

Nutrition

Amount Per Serving (24 total)

Calories
243 cal
12%

Fat
18.5 g
28%

Carbs
17.2 g
6%

Based on a 2,000 calorie diet

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Reviews (4)

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aries09

Jul. 26, 2010

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

Mary - Fa Niente Luxury Events

Sep. 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...." See more"