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.
What You Need
Original recipe yields 16 servings
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 egg s
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Let's Make It
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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.