Recipe

Lemon Cheesecake Recipe

Add Step-by-Step Photos	Desertgal / All my dishes 1 year, 7 months ago A light cheese cake. Easy to make and always a hit! Prep:20m Cook:40m Servings:16	Desertgal
	lemon

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Ingredients

2 cups HONEY MAID Graham Cracker Crumbs

1-1/4 cups sugar, divided

6 Tbsp. butter, melted

4 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Grated peel and juice from 1 lemon

4 eggs

Directions

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.

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