Roxy15
New member
Lemon Cheesecake:
1-1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted
3 packages-(8-oz.s each) Philadelphia Cream Cheese, softened
1 cup sugar
1 cup sour cream
3 eggs
Grated peel and juice from one large lemon
Preheat oven to 325º
Mix graham cracker 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 packages-(8-oz.s each) Philadelphia Cream Cheese, softened
1 cup sugar
1 cup sour cream
3 eggs
Grated peel and juice from one large lemon
Preheat oven to 325º
Mix graham cracker 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.