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PHILADELPHIA® New York Lemon Cheesecake
PHILADELPHIA® New York Lemon Cheesecake

PHILADELPHIA® New York Lemon Cheesecake

5 Hr(s) 35 Min(s)
15 Min(s) Prep
5 Hr(s) 20 Min(s) Cook
What You Need
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14 servings
Original recipe yields 14 servings
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
2 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
2 Tbsp. lemon juice
1 1/2 tsp. grated lemon zest
3 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
1
Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake at 350°F for 10 minutes.
2
Beat cream cheese, 1 cup sugar, flour, vanilla, juice and peel with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed, just until blended. Blend in sour cream. Pour over crust.
3
Bake at 350°F for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing from rim of pan. Refrigerate 4 hours or overnight.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
14
* 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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