Desserts

Lemon Sour Cream Cheesecake

photo by:kraft

Sour cream, fresh lemon juice and lemon peel add tangy citrus flavor to this rich cheesecake baked in a cookie-crumb crust.

time

prep:

15 min

total:

6 hr 45 min

servings

total:

12 servings

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What You Need

pkg. (7 oz.) PEEK FREANS Nice Biscuits, finely crushed

1-1/4

cups sugar, divided

Tbsp. butter or margarine, melted

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

cup BREAKSTONE'S or KNUDSEN Sour Cream

Grated peel and juice from 1 medium lemon

eggs

Make It

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 1/4 cup of the sugar and butter. Reserve 1/2 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of pan. Set aside.

BEAT cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, lemon zest and juice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; sprinkle with reserved crumb mixture.

BAKE 45 to 50 minutes or until center is almost set. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes. Remove to wire rack. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.

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a cook

posted:8/4/2008

I love, love this recipe! It's great for the summer. The lemon gives it a great fresh taste to the traditonal cheesecakes.

dogpatchtrucker

posted:3/25/2008

I do like lemons. If you want a good twis to it. Try using the zest of 2 lemons plus the the juice of a lemon An the whole lemon less the seed. TIP: When you pick your lemons. Look for the ones with the big ends they are goo an sour:

a cook

posted:3/23/2008

Loved it!! I used graham cracker cumbs for the crust it was great!!

ocean02

posted:11/20/2006

This recipe was so good, I had to use lemon cookies I couldn't find the biscuits. I have made this recipe three times and every time I make it I always get great compliments.

Horcrux

posted:2/2/2006

Very nice, worked out great for me. Quite a satisfactory recipe.

doopie

posted:10/13/2005

I couldn't find the PEEK FREANS Biscuits, so I used Lorna Doone cookies and it turned out great. I want to adapt this recipe to a Key Lime Cheesecake.

mislen

posted:5/24/2005

This was very simple and absolutely delicious. It was my first time ever making a cheesecake w/real fruit, and I only made it because it was requested by someone. It was easy to make, and I will be making it soon for a BBQ. I also used gramcraker crumbs w/pecans. It was wonderful. Thank you...

ChezShay

posted:9/5/2004

i used a graham cracker crust, added more lemon zest and juice to get more flavour, and added a blackberry compote to the top. it was a very light delicious cheesecake. great for a summer bbq.

a cook

posted:7/27/2004

Very good and easy to make. Try using a large ready made graham cracker pie crust to make it even easier.

peytonsmomie

posted:6/1/2004

I made my first cheesecake ever using a Kraft recipe (ultimate turtle) and since have discovered the ease of making, and deliciousness of Kraft cheesecakes. This one is no exception. Kraft scores again! Maybe one day I'll sweeten up and confess to friends and family where I get my stellar recipes from, but for now Kraft's my best kept secret! ;)