Sour Cream-Topped Cheesecake

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Makes: 16 servings
Prep: 25 minutes
Start to Finish: 5 hours 35 minutes

1 cup HONEY MAID Graham Cracker Crumbs
6 tablespoons sugar, divided
3 tablespoons butter or margarine, melted
3 package (8 ounces each) PHILADELPHIA Cream Cheese, softened
3/4cup sugar
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons vanilla, divided
3 eggs
1 1/2 cups BREAKSTONE’S Sour Cream

oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 tablespoons of the sugar and butter; press firmly onto bottom of pan. BAKE 10 minutes.

BEAT cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 teaspoon of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

BAKE 55 minutes to 1 hour or until center is almost set. Mix sour cream, remaining 3 tablespoons sugar and remaining 1 teaspoon vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Special Extra: The irresistible flavor of fresh strawberries makes a great garnish for this creamy cheesecake. Just slice the strawberries and arrange decoratively on top of chilled cheesecake just before serving.

TIP: To Soften Cream Cheese, place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 15 to 20 seconds or until slightly softened.


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