Lemon Cheesecake

A New twist on an old Favorite --
The Yellow Cake Mix

Easy Lemon Cheesecake

Who knew you could take a simple yellow cakemix and use it for a delicious cookie crust for a cheesecake? This crust melts in your mouth with the right amount of texture and sweetness. I love how easy this is to make. I also substituted Greek Yogurt cream cheese and yogurt to make it a little "better" for you.

Ingredients:

Crust:

1

box yellow cake mix

1/4

cup vegetable oil

1

egg

1

teaspoon grated lemon peel

Filling:

2

packages (8 oz each) cream cheese, softened ( used Greek Yogurt cream cheese)

3/4

cup sugar

3

containers (3.5 oz each) lemon pudding (from 4-pack container)

1/2

cup sour cream ( I used 1/2 cup of vanilla yogurt)

3

eggs

2

cups frozen (thawed) whipped topping

Directions:

• 1Heat 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.

With a sturdy measuring cup, press the crust mixture into the sides of the pan and across the bottom until it is evenly distributed.

• 2In 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.

• 3Bake 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.

• 4Remove 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.

This is a very easy cheesecake to make. The lemon really brightens the flavor. I added rasberries and whipped cream upon serving. It not only made it pretty but it also added to the overall flavor of the dessert. If cheescake has intimidated you before please try this one...you will be so proud of yourself.
Below is the entire recipe which you can copy and paste to your recipe file or if you wish you can go to www.bettycrocker/recipes/lemon-cheesecake and print it from there.

Lemon Cheesecake

Ingredients

Crust

1 box yellow cake mix

1/4 cup vegetable oil

1 egg


1 tsp grated Lemon peel

Filling

2

packages (8 oz each) cream cheese, softened

3/4 cup granulated 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

Directions

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 the 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 the 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.

Happy Trails,
Mtn Mama

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