Wednesday, May 1, 2013

Recipe: Lemon Cheesecake're gonna love this. It was my very first attempt at making a cheesecake for a dinner party so I turned to this Betty Crocker recipe and it did not let me down.  Everyone devoured it! Nice and fluffy...and just the right amount of lemon flavor.



·         1 box yellow cake mix (I used lemon because that’s what I already had at home)

·         ¼ cup vegetable oil

·         1 egg

·         1 tsp grated lemon peel


·         2 packages light cream cheese, softened

·         ¾ cup sugar

·         3 containers of lemon pudding (from 4-pk snack size)

·         ½ cup fat-free sour cream

·         3 eggs

·         2 cups frozen (thawed) whip cream

·         Strawberries or other fruit for decorating



1.       Heat oven to 300F. Spray glass pie dish or spring form pan with baking spray.

2.       Reserve ¼ cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg, and lemon peel on low until crumbly. Press in bottom and 1” up side of pan.

3.       In same large bowl, beat reserved cake mix, cream cheese, sugar, pudding, and sour cream on medium until smooth and creamy.

4.       Beat in 3 eggs, one at a time. Pour over crust.

5.       Bake for about 90 minutes or until edges are set but center jiggles slightly when moved.

6.       Turn oven off, open door about 4” and leave cheesecake in oven for 30 more minutes.

7.       Remove cheesecake from oven. Let cool completely and refrigerate for 4 hours or overnight.

8.       Decorate with whip cream and strawberries as you like.







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