By your popular request, Jenny has kindly shared her cheesecake recipe that Cindy and I enjoyed last Friday.
(from the KRAFT Philadelphia Recipe Collection)
Preparation time: 15 minutes, plus refrigeration
Bake: 50 minutes
1 ½ cups Honey Maid Graham Cracker Crumbs, finely crushed
1 ¼ cups sugar, divided
3 Tbsp. butter, melted
3 pkg. (8 oz. each) Philadelphia Cream Cheese
1 cup sour cream (I used 2%, I think)
1 medium lemon, grated peel and juice
Preheat oven to 350 F if using a silver 9-inch spring form pan (or to 325 F if using a dark nonstick pan). Mix crumbs, ¼ cup of the sugar and the butter. Reserve ½ cup of the crumb mixture; press remaining crumb mixture firmly onto the bottom of the pan. I used all the crumb mixture for the base and didn’t save any to sprinkle on the top. Set aside.
Beat the cream cheese and remaining 1cup sugar in a large bowl with an electric mixer on medium speed until well blended. Add sour cream, lemon peel and juice; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake for 45 – 50 minutes or until the centre is almost set. Turn off oven. Open door slightly and let cheesecake stand in oven for 30 minutes. Remove to a wire rack. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Garnish as desired.