PHILLY Lemon Cheesecake recipe
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- 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
Nutrition Info
- 242.6 caloriescarbohydrate: 17.2 gcholesterol: 89.9 mgfat: 18.5 gfiber: 0.2 gprotein: 4.6 gsaturatedFat: 10.1 gservingSize: -sodium: 249.1 mgsugar: 10.2 gtransFat: : -unsaturatedFat: : -
Directions PHILLY Lemon Cheesecake
Directions
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Heat oven to 325 degrees 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 minutes or until centre is almost set, cool completely. Refrigerate 4 hours.