Lemon Cheesecake

Lemon Cheesecake

Prep Time:

20 min

Total Time:

5 hr

Makes:

24 servings, 1 piece (77g) each

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.