Creamy Lemon Cheesecake  made with NILLA Wafers

Creamy Lemon Cheesecake made with NILLA Wafers



  • Crust
  • 1-1/4 lb. NILLA Wafers
  • 8 oz. butter, melted
  • Filling
  • 8 lb. cream cheese, softened
  • 1-3/4 lb. sugar
  • 2 lb. sour cream
  • 4 oz. lemon juice
  • 1 oz. lemon zest
  • 16 eggs

Nutrition per serving

  • Calories


  • Total fat

    37 g

  • Saturated fat

    20 g

  • Trans fat

    0 g

  • Cholesterol

    165 mg

  • Sodium

    320 mg

  • Carbohydrate

    20 g

  • Dietary fiber

    0 g

  • Sugars

    15 g

  • Protein

    7 g

  • Vitamin A

    25 %DV

  • Vitamin C

    2 %DV

  • Calcium

    10 %DV

  • Iron

    4 %DV


Crust: Mix ingredients. Press 1-1/3 cups of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans. Bake at 325°F for 10 minutes. Cool on wire racks while preparing filling.

Filling: Beat cream cheese in large bowl of electric mixer fitted with paddle attachment on medium speed until creamy. Add sugar; beat until well blended. Add sour cream, lemon juice and zest; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

Pour 1-1/2 qt. of the batter over each crust. Place each pan on large sheet of foil; wrap foil tightly around side of pan. Place springform pans on oven racks placed in full size hotel pans. Fill each hotel pan with 1 gallon hot water.

Bake at 325°F for 1 hour 10 minutes to 1 hour 20 minutes or until center is almost set. Run knife or metal spatula around side of each pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.



  • For optimum creaminess and appearance, this cheesecake is baked in a water bath.

  • If baking without the water bath, assemble as directed, omitting hot water and hotel pan. Bake at 325°F for 1 hour or until cheesecake is almost set in center.

  • Cut each cheesecake into 12 slices using dental floss or sharp knife dipped in hot water. Wipe knife with damp cloth after each cut.