Lemon Cheesecake

Name: Lemon Cheesecake
Prep time: 20 min
Total time: 330 min
Yield: 16
Ingredients: 16 HONEY MAID Honey Grahams, finely crushed (about 2 cups crumbs); 6 Tbsp. butter, melted; 1¼ cups sugar, divided; 4 pkg. brick cream cheese, softened; 1 cup sour cream; lemon; 4 eggs

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. Juice and zest give the creamy filling perky flavor.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

16 HONEY MAID Honey Grahams, finely crushed (about 2 cups crumbs)
6 Tbsp. butter, melted
1¼ cups sugar, divided
4 pkg. (8 oz. each) brick cream cheese, softened
1 cup sour cream
zest and juice from 1 lemon
4 eggs

Directions

Heat oven to 325°F.

Combine graham crumbs, butter and 1/4 cup sugar. Reserve 1/4 cup crumb mixture for later use. Press remaining crumb mixture onto bottom of 13x9-inch pan.

Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream, lemon zest and lemon juice; mix well. Add eggs, 1 at a time, mixing on low 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 cheesecake 4 hours.

Recipe Tips

Variation
Prepare using Neufchatel cheese, reduced-fat sour cream and 4 egg whites.
Shortcut
For easy cleanup, line pan with foil, with ends of foil extending over sides. Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
How to Help to Prevent the Cheesecake from Cracking
Run a knife around the sides of the pan when the cake is removed from the oven. This allows the sides and top to settle evenly.