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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1/2 cup crushed chocolate wafers (about 8 wafers)
2 tablespoons butter, melted
1 package (8 ounces) Philadelphia® Cream Cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tablespoon all-purpose flour
1 egg, lightly beaten
3 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 teaspoon vanilla extract
In a small bowl, combine chocolate wafers and butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325 for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add egg; beat on low speed just until combined. Stir in the lemon juice, peel and vanilla just until mixed. Pour over crust.
Return pan to baking sheet. Bake at 325 for 40-45 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers. Yield: 4 servings.
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Lemon Mousse Cheesecake
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1/2 cup crushed chocolate wafers (about 8 wafers)
2 tablespoons butter, melted
1 package (8 ounces) Philadelphia® Cream Cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tablespoon all-purpose flour
1 egg, lightly beaten
3 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 teaspoon vanilla extract
In a small bowl, combine chocolate wafers and butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325 for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add egg; beat on low speed just until combined. Stir in the lemon juice, peel and vanilla just until mixed. Pour over crust.
Return pan to baking sheet. Bake at 325 for 40-45 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers. Yield: 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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