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PHILADELPHIA Lemon Bumbleberry Cheesecake

Name: PHILADELPHIA Lemon Bumbleberry Cheesecake
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Ingredients: 2 pkg (250 g) each Regular or Light Philadelphia Brick Cream Cheese, softened; 1/2 cup sugar; 2 eggs; 3 Tbsp. lemon juice; 1 tsp. lemon zest; 1 ready-to-use 9 in (23 cm) Honey Maid Graham Pie Crust; strawberries, blueberries, raspberries, lemon zest and mint

3 Review(s)

3 Hr 40 Min

Prep : 10 Min Cook: 3 Hr 30 Min

A citrus cheesecake with a fresh and fruity topping - ready to bake in just 10 minutes, this luscious graham-cracker-crusted lemon cheesecake is topped with strawberries, blueberries and raspberries just before serving.

What do I need ?

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2 pkg (250 g) each Regular or Light Philadelphia Brick Cream Cheese, softened

1/2 cup sugar

2 eggs

3 Tbsp. lemon juice

1 tsp. lemon zest

1 ready-to-use 9 in (23 cm) Honey Maid Graham Pie Crust

strawberries, blueberries, raspberries, lemon zest and mint

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How do I make it ?

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Step 1

MIX cream cheese and sugar with electric mixer until smooth. Stir in lemon juice and zest. Add eggs, one at a time, mixing on low speed until just blended.

Step 2

POUR into cumb crust.

Step 3

BAKE at 350°F (180°C) for 30 minutes or until centre is almost set. Cool. Refrigerate 3 hrs or overnight. Garnish with strawberries, blueberries, raspberries, lemon zest and sprigs of mint.

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