PHILLY Lemon Cheesecake
Description
A light layer of graham cracker crumbs adds crunch to this luscious lemon cheesecake recipe.
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
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Mix together graham crumbs and butter in a medium bowl until well combined. Reserve 1/4 cup crumb mixture; press remaining onto the bottom of a 13x9-inch pan.
3
Beat cream cheese and sugar in a large bowl with an electric mixer until well blended. Add sour cream and lemon zest and juice; mix well. Add eggs one at a time, beating on low speed after each addition. Pour over graham crust; sprinkle with reserved crumb mixture.
4
Bake in the preheated oven until the center is almost set, about 40 minutes. Allow to cool to room temperature, then place in the refrigerator until thoroughly chilled, about 4 hours.