PHILLY Lemon Cheesecake

Name: PHILLY Lemon Cheesecake
Cook time: 40 min
Total time: 300 min
Yield: 24
Ingredients: A bowl with a capacity of 1/2 liter containing HONEY MAID Graham Crumbs; 6 tablespoons butter, melted; 4 ( 250 g ) packages PHILADELPHIA Brick Cream Cheese, softened; A bowl with a capacity of 1/4 liter containing sugar; A bowl with a capacity of 1/4 liter containing sour cream; 1 lemon, zested and juiced; 4 eggs

A light layer of graham cracker crumbs adds a bit of crunch to the top of this luscious lemon cheesecake.

Ingrediënten

Bereiding

Heat oven to 325 F.
Mix graham crumbs and butter.Reserve A cup with a capacity of 60 ml containing crumb mixture; press remaining onto bottom of centimetre pan.
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.
Bake 40 minutes or until centre is almost set; cool completely.Refrigerate 4 hours.