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Desserts

Lemon Cheesecake

Lemon Cheesecake recipe
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.
time
prep:
20 min
total:
6 hr
servings
total:
16 servings
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What You Need

2
cups  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 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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