Lemon Cheesecake

14  Ratings
  • 20 min prep
  • 5 hr total
  • Makes 24 servings, 1 piece (77 g) each.


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Lemon Cheesecake Recipe

Ingredients

  • 2 cups Honey Maid Crumbs
  • 6 Tbsp. butter, melted
  • 4 pkg. (250 g each) brick cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  •  Zest and juice from 1 lemon
  • 4 eggs

Instructions

  • Heat  oven to 325°F.
  • Mix  crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch 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 min. or until centre is almost set; cool completely. Refrigerate 4 hours.

Recipe Tips

How to Soften Cream CheesePlace completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

ShortcutFor easy cleanup, line pan with foil, with ends of foil extending over sides. Use foil handles to remove chilled cheesecake from pan before cutting to serve.

Better For YouGood news!! You'll save 50 calories and 7 g of total fat, including 4 g saturated fat, per serving by preparing with brick light cream cheese, light sour cream and 4 egg whites.

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Nutrition Information

Makes 24 servings, 1 piece (77 g) each.

Nutrition per serving:

  • Calories 250 
  • Total fat 19 g
  • Saturated fat 11 g
  • Cholesterol 95 mg
  • Sodium 280 mg
  • Carbohydrate 17 g
  • Dietary fibre 0 g
  • Sugars 12 g
  • Protein 5 g
  • Vitamin A 15 %DV
  • Vitamin C 2 %DV
  • Calcium 6 %DV
  • Iron 2 %DV