Lemond Cheesecake
Lemon Cheesecake
Cake mix is the secret to an easy press-in-the-pan cookie-like crust and a foolproof cream cheese filling.
Prep Time: 15 min
Total Time: 6 hr 50 min
Servings: 16
1 box Betty Crocker™ SuperMoist™ yellow cake mix
¼ cup vegetable oil
1 egg
1 teaspoon grated lemon peel
2 packages (227 grams each) cream cheese, softened
¾ cup sugar
3 containers (99grams each) lemon pudding (from 4-pack container)
½ cup sour cream
3 eggs
2 cups frozen (thawed) whipped topping
  • 1 Heat oven to 149°C. Spray bottom and side of 25 cm 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 and2.5 cmup 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 least10 cm. 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.