This decadent lemon cheesecake recipe is given a crunch boost by a thin layer of graham cracker crumbs.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs |
| Servings: | 24 |
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 large eggs
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix together graham crumbs and butter in a medium bowl until well combined. Reserve 1/4 cup crumb mixture; press remaining onto the bottom of a 13×9-inch pan.
- Beat cream cheese and sugar in a large bowl with an electric mixer until well blended. Add sour cream and lemon zest and juice; mix well. Add eggs one at a time, beating on low speed after each addition. Pour over graham crust; sprinkle with reserved crumb mixture.
- Bake in the preheated oven until the center is almost set, about 40 minutes. Allow to cool to room temperature, then place in the refrigerator until thoroughly chilled, about 4 hours.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 249 mg |
| Sugars | 10 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Cut the recipe in half and used a 9in premade gram cracker crust because I was lazy. Doubled the zest and tripled the juice and it turned out nice.
Excellent recipe! I did cut it in half though and used my tart pan. Only took 25 min to cook and set up in just under 3 hours. I did make a fresh blueberry/strawberry topping and spread on after it cooled before refrigerating.
This is excellent. I used Nilla Wafers for the crust and I used the juice of two lemons. That’s just personal preference on my part. The recipe it’s self is fantastic. I will definitely make this again and I’ll use graham crackers next time for the crust.
I cut the recipe in half, and added a whole lemon zested, and used short bread cookies for the crust, it was perfect
I bought a GF graham style pie crust, so I cut the remaining recipe in half. To reduce carbs, I also substituted Luv (non alcohol sugar substitute) for Sugar and used 2T of lemon juice & 1/2 tsp dry zest in place of fresh lemon. It work wonderfully, was much lower in carbs, and looked beautiful topped with fresh raspberries. I will most definitely make this again!
Made exactly as posted except used a nine inch springfield pan, 325 for 1 hour 10 minutes. Loved by all and came out perfect. Did use a water bath.
I just made the cheese filling and added it to a pre-made gluten-free crust in a 9 inch pie pan. It made more than I needed so I poured the leftover filling into 4 holes in a muffin tin, filled the other holes 1/3 full with water and baked it. I left it cooling in the oven for hours and hours. It still felt a bit warm after a very long time so I let it finish cooling to room temp on the counter and then put it in the fridge to chill for many more hours. There was only the tiniest little crack near one edge. It is delicious! Instead of putting some leftover graham cracker mix sprinkled on top I just grated a bit more lemon zest over it before I put it in the oven. I am going to serve it with whipped cream that has a little lemon juice and lemon zest added. Someone commented that it wasn’t lemony enough…slathering lemon curd over top would help that. Yes it isn’t super lemony but I like it. Berries and whipped cream would be perfect. FYI: I had the cheese filling that baked in the tins in the oven just as long as the cheesecake. These fell once they cooled but were still tasty and could be removed from the muffin tin without much loss of filling sticking to the edges of the pan. Its possible the water in the 8 muffin tin holes helped created steam to prevent the cheesecake from cracking. I have read that helps.
Love it!! 😀 Perfect
I didn’t taste any lemon.
Added a little more lemon juice because I prefer it more tart. Family loved it. Very easy to make.
Halved this recipe and baked in a 9″ springform pan. Very good. Not too sweet. So easy and my family loved it.
I made these in a muffin tin and got 12 mini cakes. Friends that tried it liked it but it wasn’t amazing, just good. Not sure if I’d make these again.
Awesome recipe! I used this recipe to make my very first cheesecake and it turned out awesome