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PHILLY Lemon Cheesecake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
300 minutes
Crunchy graham cracker crust enhances creamy 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 large eggs
Instructions:
  • Preheat the oven to 325°F (165°C) for the perfect cooking temperature.
  • Combine graham crumbs and butter in a medium bowl until fully mixed. Set aside 1/4 cup of the mixture. Press the remaining mixture onto the bottom of a 13x9-inch pan.
  • In a large bowl, use an electric mixer to blend cream cheese and sugar until smooth. Mix in sour cream, lemon zest, and juice until combined. Then add eggs one at a time on low speed. Pour the mixture over the graham crust and sprinkle with reserved crumb mixture.
  • Bake in the preheated oven for 40 minutes, until the center is almost set. Let it cool to room temperature, then chill in the refrigerator for 4 hours.

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