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Photo of PHILLY Lemon Cheesecake by Philadelphia Cream Cheese

PHILLY Lemon Cheesecake

Rated as 4.38 out of 5 Stars
23 made it  |  8 reviews   |  3 photos

Recipe by:

"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 243
Original recipe yields 24 servings

Directions

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  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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Nutrition Facts


Per Serving: 243 calories; 18.5 17.2 4.6 90 249 Full nutrition

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Reviews

Read all reviews 8
Rate and review

  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Awesome recipe! I used this recipe to make my very first cheesecake and it turned out awesome

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Most helpful critical review

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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Awesome recipe! I used this recipe to make my very first cheesecake and it turned out awesome

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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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Halved this recipe and baked in a 9" springform pan. Very good. Not too sweet. So easy and my family loved it.

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Added a little more lemon juice because I prefer it more tart. Family loved it. Very easy to make.

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Love it!! :D Perfect

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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 ...

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I didn't taste any lemon.

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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.

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