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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 24 |
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A light layer of graham cracker crumbs adds a bit of crunch to the top of this luscious lemon cheesecake. Ingredients:
2 cups honey maid graham crumbs |
6 tablespoons butter, melted |
4 (250 g) packages philadelphia brick cream cheese, softened |
1 cup sugar |
1 cup sour cream |
1 lemon, zested and juiced |
4 eggs |
Directions:
1. Heat oven to 325 degrees F.
2. Mix graham crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.
3. Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved crumb mixture.
4. Bake 40 minutes or until centre is almost set; cool completely. Refrigerate 4 hours.
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