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Lemon Cheesecake


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Rate this recipe 4.6/5 (27 Votes)


  • 2 cups HONEY MAID Graham Cracker Crumbs
  • 1-1/4 cups sugar, divided
  • 6 Tbsp. butter, melted
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • Zest and juice from 1 lemon
  • 4 eggs


Adapted from


Step 1

HEAT oven to 325°F.

MIX crumbs, 1/4 cup sugar and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.

BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, zest and juice; mix well. Add egg whites, 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 4 hours.

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