PHILLY Lemon Cheesecake

Name: PHILLY Lemon Cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 4 h 60 min
Yield: 24 servings
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 eggs

Rating: 4.47 stars

17 Ratings
11 Reviews
7 Photos

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

By Philadelphia Cream Cheese

Gallery

Recipe Summary

prep:

20 mins

cook:

40 mins

additional:

4 hrs

total:

5 hrs

Servings:

Yield:

24 servings

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

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 eggs

Directions

Step 1

Heat oven to 325 degrees F.

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Step 2

Mix graham crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.
Step 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.
Step 4

Bake 40 minutes or until centre is almost set; cool completely. Refrigerate 4 hours.

Nutrition Facts

Per Serving:

243 calories; protein 4.6g 9% DV; carbohydrates 17.2g 6% DV; fat 18.5g 28% DV; cholesterol 89.9mg 30% DV; sodium 249.1mg 10% DV. Full Nutrition

Reviews (11)

Most helpful positive review

aries09

07/26/2010

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

Helpful

(29)

Most helpful critical review

Mary - Fa Niente Luxury Events

09/07/2010

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. Read More

Helpful

(22)

17 Ratings

5 star values: 12
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

aries09

07/26/2010

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

Helpful

(29)

Mary - Fa Niente Luxury Events

09/07/2010

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. Read More

Helpful

(22)

DEBIVEE

04/08/2012

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

Helpful

(11)

aba118

12/30/2012

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

Helpful

(5)

JKlenz

03/01/2017

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 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. Read More

Helpful

(3)

Kallie Kupcake

04/18/2014

Love it!!:D Perfect Read More

Helpful

(3)

LCRVTT

02/06/2014

I didn't taste any lemon. Read More

Helpful

(2)

lemuzzy

09/30/2018

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. Read More

Helpful

(1)

Pamela Faye

01/18/2020

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! Read More

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Nutritional Information

PHILLY Lemon Cheesecake

Servings Per Recipe: 24
Calories: 242.6

% Daily Value *

protein: 9 %

carbohydrates: 6 %

dietary fiber: 1 %

sugars:

fat: 28 %

saturated fat: 50 %

cholesterol: 30 %

vitamin a iu: 4 %

niacin equivalents: 3 %

vitamin b6: 1 %

vitamin c: 6 %

folate: 1 %

calcium: 2 %

iron: 1 %

magnesium: 1 %

potassium: 1 %

sodium: 10 %

thiamin: 1 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.