Roxy Posted September 16, 2009 Share Posted September 16, 2009 Lemon Cheesecake: 1-1/2 cups graham cracker crumbs 1/3 cup. sugar 1/3 cup butter, melted 3-(8-oz.) pkgs.Philadelphia Cream Cheese, softened 1 cup sugar 1 cup sour cream 3 eggs Grated peel and juice from one large lemon Preheat oven to 325 degrees. Mix graham crumbs, 1/3 cup sugar and butter , reserve 1/2 cup. crumb mixture. Press remaining crumb mixture firmly into the bottom of a 9 inch springform pan. Set aside Beat Cream Cheese and 1 cup sugar on medium speed until well blended. Add sour cream, mix well. Add eggs one at a time just until blended. Stir in lemon juice and peel and pour over crust. Sprinkle with reserved crumb mixture. Bake 45 to 50 minutes until center is almost set. Run a knife around the rim to loosen cake. Cool before removing rim. Refrigerate at least 4 hours or overnight. Store in refrigerator. Quote Link to comment
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