PHILADELPHIA Lemon Bumbleberry Cheesecake

what you need

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

make it

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.
2. POUR into cumb crust.
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.