PHILADELPHIA Lemon Bumbleberry Cheesecake
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prep time
10 mins
total time
220 mins

what you need

pkg (250 g) each Regular or Light Philadelphia Brick Cream Cheese, softened
1/2  cup
3  Tbsp.
 lemon juice
1  tsp.
 lemon zest
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.