Sweet Tea-Lemon Cheesecake

Sweet Tea-Lemon Cheesecake
48 servings or 4 cheesecakes, 12 servings each


Ingredients Weights Measures
graham cracker crumbs 1 lb. + 6.4 oz. 1-1/2 qt.
butter, melted 14 oz. 1-3/4 cups
sugar 7 oz. 1 cup
PHILADELPHIA Cheesecake Batter, (slacked 1 hour) 12 lb. 4 pouches
lemon zest 2 oz. 1/2 cup
fresh lemon juice 8 oz. 1 cup
Sweet Tea Syrup
Brewed black tea 2.5 lb. 1-1/4 qt.
sugar 12 oz. 1-3/4 cups


COMBINE cracker crumbs, butter and sugar. Scale 11 oz. crumb mixture into each of 4 (9-inch) springform pans (or into 1 pan for trial recipe). Press crumbs firmly onto bottom of pans.

BAKE in 325ºF standard oven 10 min. Cool.

FOR each cheesecake: Mix 1 pouch cheesecake batter, 2 Tbsp. zest and 1/4 cup juice until blended; pour over 1 crust.

BAKE as directed on package. Run knife around rim of pan to loosen cake; cool completely. Refrigerate several hours or until chilled.

SWEET Tea Syrup: Mix tea and sugar. Cook on medium heat until reduced by half. Cool completely.

DRIZZLE 1 cheesecake slice with about 1 Tbsp. syrup.

Kraft Kitchens Tips

Serving Suggestion
Top each slice with a sprinkle of candied lemon zest.
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Nutritional Information

Nutrition Information

Total fat
 37 g
Saturated fat
 22 g
 185 mg
 440 mg
 40 g
Dietary fiber
 1 g
 29 g
 8 g
Vitamin A
 25 %DV
Vitamin C
 6 %DV
 6 %DV
 4 %DV