Lemon Cheesecake - Kraft Recipes Top
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Lemon Cheesecake

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Total Time

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.
  • Combine graham 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, lemon zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed 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.

Special Equipment Needed

Healthy Living

Save 70 calories and 8g of fat, including 4g of sat 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.


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

How to Help Prevent the Cheesecake from Cracking

Run knife around sides of pan immediately after removing baked cheesecake from the oven. This allows the sides and top to settle evenly and prevent top of cheesecake from cracking.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 390
Total fat 28g
Saturated fat 16g
Cholesterol 145mg
Sodium 340mg
Carbohydrate 29g
Dietary fiber 0g
Sugars 21g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 4 %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.

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