Lemon Cheesecake

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prep time

20 min

total time

5 hr 30 min

makes

16 servings

photo by:

kraft

recipe by: kraft

What You Need

2 cups HONEY MAID Graham Cracker Crumbs

1-1/4 cups Sugar, divided

6 Tbsp. Butter, melted

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

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Zest and juice from 1 lemon

4 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 well blended. Add sour cream, zest and juice; mix well. Add eggs, 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 80 calories and 9 grams of fat, including 5 grams of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese , BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and egg whites.

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 of pan. Use foil handles to remove cheesecake from pan before cutting to serve.