Tuesday, April 3, 2012

Lemon cheesecake recipe

I love cheesecake and I definitely enjoy experimenting with different variations using the original flavor and adding different fruits and flavorings to that. When I came across this lemon cheesecake recipe I knew i had to try it and it is delicious. Would make a great Easter dessert to serve as well.
Crust
1
box Betty Crocker® SuperMoist® yellow cake mix
1/4
cup vegetable oil
1
egg
1
teaspoon grated lemon peel
Filling
2
packages (8 oz each) cream cheese, softened
3/4
cup sugar
3
containers (3.5 oz each) lemon pudding (from 4-pack container)
1/2
cup sour cream
3
eggs
2
cups frozen (thawed) whipped topping
  • 1 Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 inch up side of pan.
  • 2 In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed. Pour over crust.
  • 3 Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
  • 4 Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator
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Recipe courtsey of : bettycrocker.com

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