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My review
PHILLY Lemon Cheesecake
Philadelphia Cream Cheese
"A light layer of graham cracker crumbs adds a bit of crunch to the top of this luscious lemon cheesecake."
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Ingredients
5 h servings 243Original recipe yields 24 servings
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Directions
{{model.addEditText}} Print- Heat oven to 325 degrees F.
- Mix graham 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 minutes or until centre is almost set; cool completely. Refrigerate 4 hours.
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Reviews
Read all reviews 814 Ratings
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Most helpful positive review
7/24/2010
Awesome recipe! I used this recipe to make my very first cheesecake and it turned out awesome
Most helpful critical review
9/6/2010
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.
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7/24/2010
Awesome recipe! I used this recipe to make my very first cheesecake and it turned out awesome
9/6/2010
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.
4/8/2012
Halved this recipe and baked in a 9" springform pan. Very good. Not too sweet. So easy and my family loved it.
12/30/2012
Added a little more lemon juice because I prefer it more tart. Family loved it. Very easy to make.
2/28/2017
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 ...
3/26/2018
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.