Lemon-Sour Cream Cheesecake

1. 1

   Heat oven to 350F.

2. 2

   Combine graham crumbs, 1/4 cup sugar and butter.

3. 3

   Reserve 1/2 cup crumb mixture; press remaining onto bottom of 9-inch springform pan.

4. 4

   Beat cream cheese and remaining sugar in large bowl with mixer until blended.

5. 5

   Add sour cream, lemon zest and juice; mix well.

6. 6

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

7. 7

   Pour over crust; sprinkle with reserved crumb mixture.

8. 8

   Bake 45 to 50 min.

9. 9

   or until centre is almost set.

10. 10

    Run knife around rim of pan to loosen cake; cool before removing rim.

11. 11

    Refrigerate cheesecake 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.