For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Mix together crumbs and melted butter and press into bottom of 9" springform Pan. Bake in 350° F (175° C) oven for 5 minutes.
- Beat cream cheese with sugar until smooth. Add vanilla extract, lemon juice and zest. Add eggs, one at a time, beating well after each addition. Add sour cream and beat to form a smooth batter. Pour over baked crust. Bake at 325° F (160° C) for 40 minutes.
- Remove the cheesecake from the oven, let cool to room temperature. Refrigerate overnight in the pan.
- To serve, gently remove outside ring and transfer to plate. Serve with fresh fruit or Raspberry Coulis. For best results when serving cheesecake, always use a clean, wet knife for each slice.
Place a pan of cold water in the bottom of the oven while the cheesecake bakes. This will help promote even baking and prevent the cake from cracking.
Per serving: Calories 310, Fat 18 g (Saturated 10 g, Trans 0.2 g), Cholesterol 140 mg, Sodium 420 mg, Carbohydrate 28 g (Fibre 0 g, Sugars 20 g), Protein 10 g.
12 hrs (time to chill)
12 servings
$1.30/serving12 hrs (time to chill)12 servings$1.30/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Mix together crumbs and melted butter and press into bottom of 9" springform Pan. Bake in 350° F (175° C) oven for 5 minutes.
- Beat cream cheese with sugar until smooth. Add vanilla extract, lemon juice and zest. Add eggs, one at a time, beating well after each addition. Add sour cream and beat to form a smooth batter. Pour over baked crust. Bake at 325° F (160° C) for 40 minutes.
- Remove the cheesecake from the oven, let cool to room temperature. Refrigerate overnight in the pan.
- To serve, gently remove outside ring and transfer to plate. Serve with fresh fruit or Raspberry Coulis. For best results when serving cheesecake, always use a clean, wet knife for each slice.
Place a pan of cold water in the bottom of the oven while the cheesecake bakes. This will help promote even baking and prevent the cake from cracking.
Per serving: Calories 310, Fat 18 g (Saturated 10 g, Trans 0.2 g), Cholesterol 140 mg, Sodium 420 mg, Carbohydrate 28 g (Fibre 0 g, Sugars 20 g), Protein 10 g.
