Lemon Cheesecake

7 ingredients
3 steps

Ingredients

  • 2 cups Graham Cracker Crumbs
  • 6 Tablespoons Butter, Melted
  • 4 packages (8 Oz. Size) Philly Cream Cheese, Brick Style
  • 1 cup Granulated Sugar
  • 1 cup Sour Cream
  • 1 whole Lemon, Juiced And Zested
  • 4 whole Eggs

Directions

  1. 1
    Preheat oven to 325°F. Mix graham crumbs and butter. Reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto the bottom of a 13x9-inch baking pan. Set aside.
  2. 2
    Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add sour cream; mix well. Stir in lemon peel and juice. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over the crust. Sprinkle with reserved 1/4 cup crumb mixture.
  3. 3
    Bake 40 minutes or until centre is almost set. Refrigerate at least 4 hours or overnight. Store in the refrigerator.

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