Roxy
New member
Lemon Cheesecake:
1-1/2 cups graham cracker crumbs
1/3 cup. sugar
1/3 cup butter, melted
3-(8-oz.) pkgs.Philadelphia Cream Cheese, softened
1 cup sugar
1 cup sour cream
3 eggs
Grated peel and juice from one large lemon
Preheat oven to 325 degrees.
Mix graham crumbs, 1/3 cup sugar and butter , reserve 1/2 cup. crumb mixture. Press remaining crumb mixture firmly into the bottom of a 9 inch springform pan. Set aside
Beat Cream Cheese and 1 cup sugar on medium speed until well blended. Add sour cream, mix well. Add eggs one at a time just until blended. Stir in lemon juice and peel and pour over crust. Sprinkle with reserved crumb mixture.
Bake 45 to 50 minutes until center is almost set. Run a knife around the rim to loosen cake. Cool before removing rim. Refrigerate at least 4 hours or overnight. Store in refrigerator.
1-1/2 cups graham cracker crumbs
1/3 cup. sugar
1/3 cup butter, melted
3-(8-oz.) pkgs.Philadelphia Cream Cheese, softened
1 cup sugar
1 cup sour cream
3 eggs
Grated peel and juice from one large lemon
Preheat oven to 325 degrees.
Mix graham crumbs, 1/3 cup sugar and butter , reserve 1/2 cup. crumb mixture. Press remaining crumb mixture firmly into the bottom of a 9 inch springform pan. Set aside
Beat Cream Cheese and 1 cup sugar on medium speed until well blended. Add sour cream, mix well. Add eggs one at a time just until blended. Stir in lemon juice and peel and pour over crust. Sprinkle with reserved crumb mixture.
Bake 45 to 50 minutes until center is almost set. Run a knife around the rim to loosen cake. Cool before removing rim. Refrigerate at least 4 hours or overnight. Store in refrigerator.
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