Lemon Cheesecake

photo by:kraft

When a buttery graham cracker crust is the base, cheesecake has a lot to live up to. Lucky for lemon, it’s up to the task. Juice and zest give the creamy filling perky flav...read more

time

prep:

20 min

total:

6 hr

servings

total:

16 servings

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What You Need

cups HONEY MAID Graham Cracker Crumbs

1-1/4

cups sugar, divided

Tbsp. butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup BREAKSTONE'S or KNUDSEN Sour Cream

Zest and juice from 1 lemon

eggs

Make It

HEAT oven to 325°F.

MIX crumbs, 1/4 cup sugar and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.

BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, zest and juice; mix well. Add egg whites, 1 at a time, mixing on low after each just until blended. Pour over crust; top with reserved crumb mixture.

BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Kraft Kitchens Tips

Healthy Living

Save 60 calories and 7g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and egg whites instead of whole eggs.

Shortcut

For easy cleanup, line pan with foil, with ends of foil extending over sides of pan. Use foil handles to remove cheesecake from pan before cutting to serve.

How to Help to Prevent Cheesecake from Cracking

Run knife around sides of pan when cake is removed from the oven. This allows the sides and top to settle evenly.

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jamiesterling

posted:7/3/2008

Easy and yummy!

alove14

posted:6/30/2008

Nice light taste. And for anyone worried about others not liking the lemons. Its not a heavy tast of lemon. I loved it. It was easy and was my first cheesecake I every made. Did last long, family ate it all up!

clsheffield

posted:6/27/2008

This recipe is sooo YUMMY! I will definetly make it again. I might 1/2 everything...it makes a lot of cheesecake. The original recipe is great for covered dish dinners or dinner partys!

SweetSarafina

posted:5/6/2008

My first cheesecake and it was so easy! Everyone loved it and I liked that the lemon wasn't overpowering. Will make again and again!

brstrand

posted:4/8/2008

Made it for a ladies coffee group and they loved it. I have made cheesecake before, but until recently never in a 13 x 9 pan which is very easy. I previously made the New York style Strawberry Swirl (from the Easter newsletter) and a friend who tried both said the Lemon was best; but both were good

a cook

posted:4/3/2008

This was my first attempt at a cheesecake- I cut the calories in half by making some healthier substitutions- In the end, all I would do different is maybe use a little less lemon juice- The longer the cake sat, the more lemony it became.

Barbara5454

posted:4/2/2008

Wonderful, I will definitely make this again. It was very easy to make. Good taste and texture. A big hit.

Barbara Tetzlaff

posted:3/24/2008

Loved this cheesecake. Outstanding texture and taste. I used the 1/3 less fat and light sour cream with whole eggs. Thank you for sharing this recipe with us. Barb T.

a cook

posted:3/24/2008

I made this for Easter dinner dessert and it turned out wonderful. The lemon is a nice light flavor for spring. Very easy and very good! I will definitely make this one again.

prncessd

posted:3/24/2008

WONDERFUL!! My husband wanted lemon cheesecake from the Cheesecake Factory, but they didn't have it. When I found this recipe, I knew I had to make it....and we both LOVED it! Just as good as going to the Cheesecake Factory. It does take longer than 20 min. to prepare, but it's worth it! DELICIOUS!