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

Instructions

  1. Heat oven to 325 degrees F.
  2. Mix graham crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13×9-inch pan.
  3. Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream
  4. zest and juice; mix well. Add eggs
  5. 1 at a time
  6. mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved crumb mixture.
  7. Bake 40 minutes or until centre is almost set; cool completely. Refrigerate 4 hours.

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 5 hrs

Servings: 24

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