LEMON CHEESECAKE
From desertgal 17 years ago
- 40 minutes to make
- Serves 16
A light cheese cake. Easy to make and always a hit!
Ingredients
- 2 cups honey MAID graham cracker crumbs shopping list
- 1-1/4 cups sugar, divided shopping list
- 6 Tbsp. butter, melted shopping list
- 4 packages (8 oz. each) PHILADELPHIA cream cheese, softened shopping list
- 1 cup BREAKSTONE'S or KNUDSEN sour cream shopping list
- Grated peel and juice from 1 lemon shopping list
- 4 eggs shopping list
How to make it
- PREHEAT oven to 325°F. Mix crumbs, 1/4 cup of the sugar and the butter. Reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan. Set aside.
- BEAT cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Stir in lemon peel and juice. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved 1/4 cup crumb mixture.
- BAKE 40 min. or until center is almost set. Refrigerate at least 4 hours or overnight. Store leftovers in refrigerator.
The Rating
Reviewed by 3 people-
Made this for this evening and it was so good. Thanks for a great post!
rollmaker
in Billings loved it
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Looks wonderful!
bluewaterandsand
in GAFFNEY loved it
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You know I am a sucker for lemon. Almost as bad as some people are for chocolate. Got my vote my friend. Cheers!
dottiet
in Woodward loved it
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