Dessert

Lemon Cheesecake

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prep time

20 min

total time

5 hr

makes

24 servings, 1 piece (77g) each

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photo by:

kraft

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What You Need

2 cups Honey Maid Graham Crumbs

6 Tbsp. butter, melted

4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1 cup sugar

1 cup sour cream

Zest and juice from 1 lemon

4 eggs

Make It

HEAT oven to 325°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 min. or until centre is almost set; cool completely. Refrigerate 4 hours.

kraft kitchens tips

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Shortcut

For easy cleanup, line pan with foil, with ends of foil extending over sides. Use foil handles to remove chilled cheesecake from pan before cutting to serve.

Healthy Living

Good news!! You'll save 50 calories and 7 g of total fat, including 4 g saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese, light sour cream and 4 egg whites.

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rating

I made this recipe for company, and everyone loved it. It was also very quick and easy to make. Will definitely made again.
posted by a cook | on 5/13/2010

rating

Easy to make and tasted great. I would make this cheesecake again for sure.
posted by a cook | on 4/24/2010

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This was an easy recipe to make but I have had much better cheesecakes for the cost of making it. I made it for Easter dinner and everyone liked it but they didn't rave about it.
posted by a cook | on 4/8/2010

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This is one of the most simple, yet tastiest, cheesecakes I've ever made. We LOVE lemon at our home, so, I'll try doubling the lemon zest and juice the next time I make this. Thank-you for the great recipe!
posted by Clarice08 | on 3/17/2010

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I used a little more lemon juice and peel, but this was a huge hit. This has become my favourite cheesecake recipe
posted by a cook | on 8/22/2008

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YUMMY and Super easy to make. I divided the recipe in half and used a 9x9 pan. I will definitley make this again. :)
posted by NolanTrider | on 4/25/2008

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I made this for Easter Sunday.... everyone loved it!!! Every easy and will definately make again!
posted by dmercanti | on 3/26/2008

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I made this twice this weekend and they were both fabulous and so easy to make
posted by peeches | on 3/25/2008