PHILLY Lemon Cheesecake

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

Original recipe makes 24 servings


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

  • PREP

    20 mins

  • COOK

    40 mins


    5 hrs


  1. Heat oven to 325 degrees F.
  2. Mix graham crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13×9-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.


Calories: 243 kcal
Carbohydrates: 17.2 g
Cholesterol: 94 mg
Fat: 18.5 g
Fiber: 0.2 g
Protein: 4.6 g
Sodium: 249 mg