Lemon Cheesecake

4.4
(27) 23 Reviews
Prep Time
20
min.
Total Time
6
hr.
Servings

16 servings

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.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 380
% Daily Value
Total fat 27g
Saturated fat 16g
Cholesterol 95mg
Sodium 340mg
Carbohydrate 29g
Dietary fiber 0g
Sugars 21g
Protein 6g
   
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • melbadenker |

    I am trying to find a recipe for "cheesecake dreams" it was a recipe I had for years and have lost it. it has a flour, butter, walnut base crust with the same for crumble topping. fillins is lemon juice and ***** cheese but not sure what all it called for. any ideas on anything similar to this. thx melba_melbadenker47@gmail.com

  • Ytasnif |

    I,honestly have to say, this is the best cheesecake i have had in my whole life.I even said, when i went to a resturaunt, ''this is the best thing in the world! Oh wait after this cheesecake.'' my mom made it on my birthday, and turned out to put something that was reduced fat instead of full fat. it was still good, and to this day i imagine how tasty it would be with the full fat

  • vickibradley01 |

    I used this recipe for my first cheesecake and was surprised on how east it was to make and was very delighted with how it came out. I used fat free cream cheese, added a little more lemon and had to bake it longer then suggested but it was one of the best cheesecakes I have ever had, it was so good that I am making it again today and can't wait for it to be ready to eat. Using fat free cream cheese didn't change the flavor of the cake, it was still awesome!!!!!

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