Comida Kraft
Recipe Box

Lemon Cheesecake

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

Tap or click steps to mark as complete

  • 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.

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.

Shortcut

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
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.

Ratings & Reviews

Rated 5 out of 5 by from I used this recipe for my first cheesecake and was surprised on how east it was to make and was very... 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!!!!!
Date published: 2013-11-10
Rated 5 out of 5 by from I,honestly have to say, this is the best cheesecake i have had in my whole life.I even said, when i... 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
Date published: 2014-03-14
Rated 4 out of 5 by from It is a very pleasant cheesecake, and the large size makes it great for a gathering. It is a very pleasant cheesecake, and the large size makes it great for a gathering. As others have written, we prefer more lemon flavor, so I did add the zest and just of an extra lemon. The prep time was quite a bit longer than 20 minutes. Thank you for this site! Any tips on keeping prep time to 20 minutes will be appreciated.
Date published: 2012-11-11
Rated 5 out of 5 by from WONDERFUL! 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!
Date published: 2008-03-24
Rated 5 out of 5 by from Made it for a ladies coffee group and they loved it. 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
Date published: 2008-04-08
Rated 5 out of 5 by from I made this recipe just this past weekend for Fourth of July. I made this recipe just this past weekend for Fourth of July. My dad simply loved it! Now my family can't wait for me to be in charge of dessert again at the next get together. I made it just how the recipe called but next time I think I will add the juice of one more lemon for some more flavor.
Date published: 2009-07-12
Rated 5 out of 5 by from I made this for Easter Lunch and I only had 4 pieces left! I made this for Easter Lunch and I only had 4 pieces left! Everyone wanted the recipe - will make again! I left out the lemon peel - because I didn't want a strong lemon flavor - but if you want a stronger flavor put it in! Awesome recipe Kraft Foods!
Date published: 2009-04-15
Rated 4 out of 5 by from This was my first attempt at a cheesecake- I cut the calories in half by making some healthier... 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.
Date published: 2008-04-04
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