PHILLY Lemon Cheesecake recipe

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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

Nutrition Info

242.6 calories
carbohydrate: 17.2 g
cholesterol: 89.9 mg
fat: 18.5 g
fiber: 0.2 g
protein: 4.6 g
saturatedFat: 10.1 g
servingSize: -
sodium: 249.1 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

24 servings

Recipe Note

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

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