Recipes - print - Lemon Cheesecake 6

Lemon Cheesecake 6 - Recipe

view recipe online: https://www.recipetips.com/recipe-cards/t--71206/lemon-cheesecake-6.asp
Directions
Preheat oven to 325°

Crust: Mix graham cracker crumbs, 1/4 C. of sugar, and the butter. Reserve 1/4 C. of crumbs for topping. Press remaining crumbs into a 13" X 9" baking pan. Set aside.

Beat: Cream cheese and remaining 1 C. sugar in a large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Stir in lemon peel and juice. Add eggs (one at a time) mixing on low speed after each addition, just until blended. Pour over crust, sprinkle with reserved 1/4 C. crumbs.

Bake: 40 minutes or until center is almost set. Refrigerate at least 4 hours or overnight. Store in refrigerator.

Makes 16 servings.

Save 80 calories, 9 g. of fat, and 5g of saturated fat per serving by using Philadelphia Neufchatel cheese, 1/3 less fat than the original cream cheese. Breakstone's reduced fat or Knudsen light sour cream and 4 egg whites.

Goes well with fresh fruit and or whipped cream.

 
 
Ingredients
-2 cups graham cracker crumbs
-1 1/4 cups sugar, divided
-6 tablespoons margarine, melted
-4 packages Philadelphia Cream Cheese, softened (8 ounce pkg)
-1 cup sour cream
- Rind and juice of 1 lemon
-4 eggs