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Lemon Cheesecake

Lemon Cheesecake

When a buttery graham cracker crust is the base, cheesecake has a lot to live up to. Lucky for lemon, it’s up to the task. Juice and zest give the creamy filling perky flavor.

Prep time20 min
Total time5hr 30min
ServingsMakes 16 servings.
  • 16 HONEY MAID Honey Grahams, finely crushed (about 2 cups crumbs)
  • 6 Tbsp. butter, melted
  • 1¼ cups sugar, divided
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sour cream
  • zest and juice from 1 lemon
  • 4 eggs
  • Heat oven to 325°F.
  • Combine graham crumbs, butter and 1/4 cup sugar. Reserve 1/4 cup crumb mixture for later use.  Press remaining crumb mixture onto bottom of 13x9-inch pan.
  • Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream, lemon zest and lemon juice; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust; top with reserved crumb mixture.
  • Bake 40 min. or until center is almost set. Cool completely.
  • Refrigerate cheesecake 4 hours.
Recipe Tips
  • Variation
    Prepare using Neufchatel cheese, reduced-fat sour cream and 4 egg whites.
  • Shortcut
    For easy cleanup, line pan with foil, with ends of foil extending over sides. Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
  • How to Help to Prevent the Cheesecake from Cracking
    Run a knife around the sides of the pan when the cake is removed from the oven. This allows the sides and top to settle evenly.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 29g 
   Saturated fat 17g 
Cholesterol 150mg 
Sodium 340mg 
Carbohydrate 29g 
   Dietary fiber 0g 
   Total sugars 21g 
Protein 7g 
Vitamin A20 %DV
Vitamin C4 %DV
Calcium8 %DV
Iron4 %DV

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