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PHILADELPHIA Lemon Bumbleberry Cheesecake

PHILADELPHIA Lemon Bumbleberry Cheesecake recipe
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photo by:
kraft
recipe by: kraft

what you need

2 pkg (250 g) each Regular or Light Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
2 eggs
3 Tbsp. lemon juice
1 tsp. lemon zest
1 ready-to-use 9 in (23 cm) Honey Maid Graham Pie Crust
Strawberries, blueberries, raspberries, lemon zest and mint

make it

MIX cream cheese and sugar with electric mixer until smooth. Stir in lemon juice and zest. Add eggs, one at a time, mixing on low speed until just blended.

POUR into cumb crust.

BAKE at 350°F (180°C) for 30 minutes or until centre is almost set. Cool. Refrigerate 3 hrs or overnight. Garnish with strawberries, blueberries, raspberries, lemon zest and sprigs of mint.

K:35496v1ec:85253

most recent review

"In my experience there is no such thing as a bad cheesecake. This one was no different. I lo... read more
reviewed by: bloewen
on: 8/29/2009
 bloewen

use what's on hand

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