Lemon Cheesecake

Name: Lemon Cheesecake
Prep time: 20 min
Total time: 330 min
Yield: 16
Ingredients: 16 HONEY MAID Honey Grahams, finely crushed (about 2 cups crumbs); 6 Tbsp. butter, melted; 1¼ cups sugar, divided; 4 pkg. brick cream cheese, softened; 1 cup sour cream; lemon; 4 eggs

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 time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

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

Directions

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.