Email to Athena Schrank      

Recipe Categories: hellochang's HOME PAGEAntipasto AuGratin Bake Balls Bars Beef Biscotti Bread Brownies Bruschetta Burritos Cake Canapes CandyPops Caramels Casserole Cereal Cheese Cheesecake Chicken Chili ChocolateCandy Coleslaw Compote Cookies CornDogs CornSticks Couscous Creme Crostini Crumble Cupcakes Cups Custard Dijon Dip Divan EggRolls Eggs Enchiladas EndiveLeaves Fish Frittata Fruit Fudge Gelatin Granita Gravy Ham Hamburgers Ice IceCreamSoda Jam Jell-O Kabobs Kringla Lamb Lasagna Lemonade Licorice LoMein Macaroni Macaroons Madeleines Manicotti Meatballs MeatLoaf Meringues Mimosas Minestrone Muffins Nachos Nuts Paella Parfaits Pasta Pate Peppermint Pfefferniiesse PhylloBundles Pie Pilaf Pinwheels Pitas Pizza Popcorn Pork Potatoes PotRoast Primavera Pudding Pumpkin Quesadillas Quiche Ranchero Ratatouille Ravioli Ribs Risotto Roll-Ups Rolls Rugelach Salad Salsa Sandwiches Sauce Sausage Saute Scallops Shortcake Shrimp Skillet Smoothies SnackMix Soup Spaghetti Spread Stacks Steak Stew StickyBuns Stir-Fry Strata Stuffing Syrup Tacos Tarts Tenderloin Tiramisu Torte Tortellini Tortillas Toss Trifle Truffles Turkey Vegetables Verde Wraps

Lemon Cheesecake




Source of Recipe


Kraft Food & Family






Recipe Introduction


Refreshing and creamy, with just a hint of lemon, this luscious cheesecake is pure bliss.





List of Ingredients



• 2 cups Honey Maid 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
  
• Grated peel and juice from 1 lemon
  
• 4 eggs
  






Instructions



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






Final Comments


Makes 16 servings, 1 piece each.