Lemon Cheesecake 6 Recipe

  • 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
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.

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