Need dessert for your next potluck? Our PHILADELPHIA Lemon-Maple Cheesecake is just the kind of recipe you've been searching for. A creamy cheesecake with a sweet and tangy drizzle and 20 servings - problem solved!
What do I need ?
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups graham crumbs
1/4 cup non-hydrogenated margarine, melted
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
zest from 2 lemons (about 2 Tbsp.), divided
1/3 cup maple syrup
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How do I make it ?
Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumb and margarine; press onto bottom of prepared pan. Refrigerate until ready to use.
Beat cream cheese and sugar in large bowl with mixer until blended. Add vanilla and 1 Tbsp. lemon zest; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 min. or until centre is almost set. Cool completely.
Refrigerate 4 hours.
Use foil handles to lift cheesecake from pan just before serving. Microwave maple syrup in microwaveable bowl on HIGH 1 min. or just until warmed; stir. Drizzle over cheesecake; sprinkle with remaining zest.
Kraft Kitchen Tips!
Serve with fresh blueberries.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 10 g
Cholesterol 100 mg
Sodium 310 mg
Carbohydrate 21 g
Fibre 0 g
Sugars 17 g
Protein 6 g
20 servings, 1 piece (76 g) 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.