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Desserts

Lemon Sour Cream Cheesecake

Lemon Sour Cream Cheesecake recipe
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

1
pkg.  (7 oz.) European-style sugar cookies, finely crushed
1-1/4
cups  sugar, divided
3
Tbsp.  butter or margarine, melted
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
 Grated peel and juice from 1 medium lemon
3
 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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