LEMON CHEESECAKE
A cookie-like crust brings this luscious Lemon Cheesecake recipe to a league of its own. The thick and sweet bottom layer is created by pressing lemon-infused cake mix into a 10-inch pan. A small portion of that lemony mix is then combined with cream cheese, sugar, lemon pudding and sour cream to create an extra dense and creamy cheesecake filling with a splash of citrus. Pipe some whipped topping onto the finished masterpiece after it's baked and cooled, and you'll have yourself a sunny dessert that tastes like a dream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h50m
Yield 16
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 0 g
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File Frp
[email protected]I'm not a fan of lemon desserts, but I thought I'd give this cheesecake a try. I'm glad I did! It was delicious.
Konstantinos Koulouris
[email protected]I made this cheesecake for a potluck and it was a huge hit. Everyone loved it!
Cupcake Squad
[email protected]I'm allergic to nuts, so I substituted graham cracker crumbs for the walnuts in the crust. It turned out great!
Major X1
[email protected]This cheesecake is the best I've ever had. I'll definitely be making it again.
Olivia Roy
[email protected]I'm not a baker, but this cheesecake was easy to make and it turned out great.
andrea cruz
[email protected]I've made this cheesecake several times and it always turns out perfect. It's my go-to dessert for special occasions.
Kasamba Musilimu
[email protected]This cheesecake was a disaster! The crust was soggy and the filling was curdled.
mc ux Nahid Gaming
[email protected]I'm not a big fan of cheesecake, but this one was really good. The lemon flavor was just right.
Robby Tanfa
[email protected]This cheesecake was a little too tart for my taste, but my friends loved it.
Conrad
[email protected]I love the combination of lemon and cheesecake. This recipe is a keeper!
Pradeep Lakshan
[email protected]This cheesecake was easy to make and turned out beautifully. I followed the recipe exactly and it came out perfect.
Man Hill
[email protected]I'm a big fan of lemon desserts, and this cheesecake did not disappoint. The crust was buttery and the filling was smooth and tangy.
Fuma green
[email protected]This cheesecake was a hit at my last dinner party! The combination of the tart lemon and the creamy cheesecake was perfect.