Lemon Cheesecake

Cake mix is the secret to an easy press-in-the-pan cookie-like crust and a foolproof cream cheese filling.

Difficulty Level

Lemon Cheesecake

Cake mix is the secret to an easy press-in-the-pan cookie-like crust and a foolproof cream cheese filling.

  • 6 HR 50 MIN Total Time
  • 15 MIN Prep Time
  • 16 Servings

Ingredients

Crust

  • 1 box Betty Crocker™ SuperMoist™ yellow cake mix
  • ¼ cup vegetable oil
  • 1 egg
  • 1 teaspoon grated lemon peel

Filling

  • 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
 

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Instructions Hide Images

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.

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 least10 cm. 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.

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