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PHILADELPHIA® 3-STEP® Luscious Lemon Cheesecake

Prep Time:

10 min

Total Time:

3 hr 50 min

Makes:

8 servings

What You Need!

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. grated lemon zest

1 Tbsp. fresh lemon juice

1/2 tsp. vanilla

2 eggs

1 HONEY MAID Graham Pie Crust (6 oz.)

Make It!

PREHEAT oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

POUR into crust.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

Variation

Prepare as directed, substituting lime juice for the lemon juice and grated lime peel for the lemon peel.

Triple Citrus Cheesecake

Prepare as directed, substituting 1 tsp. each fresh lemon, lime and orange juice for the lemon juice, and 1/4 tsp. each grated lemon, lime and orange peel for the lemon peel. Garnish with thawed COOL WHIP Whipped Topping and citrus slices just before serving.

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Rated

by kanpope on 6/19/2009
" I read the previous reviews and decided to double the lemon juice and rind. I refrigerated it for about 8 hours and was not impressed with it - it lacked both tart and sweet. We had some more after about 28 hours or refrigeration and it was INCREDIBLE! It was sweet, tart, creamy, and delicious. My family devoured the leftovers! I suggest a minimum of 24 hours refrigeration and double the lemon juice and rind for a wonderful, smooth tart flavor!"