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Lemon Cheesecake



Preheat oven to 350 degrees.
Mix graham crumbs, 1/4 cup of the sugar and the butter.
Reserve 1/4 cup of the mixture; press remainder onto bottom of 13x9 inch baking pan.
Set aside.
Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended.
Add sour cream; mix well.
Stir in lemon peel and juice.
Add eggs, one at a time, mixing on low speed after each addition, just until blended.
Pour over crust; sprinkle with reserved 1/4 crumb mixture.
Bake 40 minutes or until center is almost set.
Refrigerate at least 4 hours or overnight.
Store in refrigerator.