PHILLY Lemon Cheesecake
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Description
A light layer of graham cracker crumbs adds a bit of crunch to the top of this luscious lemon cheesecake.
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.
Nutrition Facts
serving: 24 servings
calories: 242.6 kcal
carbohydrates: 17.2 g
protein: 4.6 g
saturated fat: 10.1 g
cholesterol: 89.9 mg
sodium: 249.1 mg
fiber: 0.2 g
sugar: 10.2 g