This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups graham crumbs
1/2 cup butter, melted
2 Tbsp. brown sugar
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1-1/3 cups granulated sugar
1/4 cup sour cream
1/4 cup whipping cream
4-1/2 tsp. dried lavender flowers
Zest and 1 tsp. juice from 1 lemon
Add To Shopping List
How do I make it ?
Heat oven to 325°F.
Bring large saucepan of water to boil; pour into casserole dish. Place on bottom oven rack. (This acts as a makeshift water bath and turns the oven into a “steam room” to help prevent the cheesecake from cracking as it bakes.)
Combine graham crumbs, butter and brown sugar; press onto bottom of parchment-lined 13x9-inch baking dish.
Beat cream cheese in large bowl with mixer until creamy. Add granulated sugar; mix well. Add all remaining ingredients except eggs; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour over crust.
Bake 40 to 45 min. or until centre is almost set.
Turn oven off. Let cheesecake stand in oven, with door partially open, 1 hour. Remove cheesecake from oven; cool completely.
Refrigerate 2 hours. Use parchment handles to remove cheesecake from baking dish before cutting into squares to serve.
Kraft Kitchen Tips!
Garnish with additional dried lavender flowers before serving.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 9 g
Cholesterol 75 mg
Sodium 190 mg
Carbohydrate 16 g
Fibre 0 g
Sugars 13 g
Protein 3 g
32 servings, 1 square each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.