New York Lemon Cheese cake Recipe

New York Lemon Cheese cake

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6 chocolate cookies, crushed (about 1 cup)
3 Tbsp.  sugar
3 Tbsp. butter or margarine, melted
5 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp.  flour
1 Tbsp. vanilla
1 cup  Sour Cream
4 eggs
1 -1/2 tsp lemon zest
2 tbsp lemon juice

How to make New York Lemon Cheese cake

1.Heat oven to 325°F.

2.Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min.

3.Meanwhile, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
4.Add  lemon zest and  juice to cream cheese batter before pouring over crust.
How to Bake in Springform Pan
Prepare and bake cheesecake as directed, substituting a 9-inch springform pan for the 13x9-inch pan and increasing the baking time to 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. (Note: If using a dark nonstick springform pan, reduce oven temperature to 325ºF.)
Question from the Chef

“What type of cheesecake would you prefer?”

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