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Lemon Cheesecake
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Prep Time:
15 minutes
Total Time:
6 hours 50 minutes
Indulgent Lemon Cheesecake with lemon-infused cookie crust, creamy citrus filling, and topped with whipped cream.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon grated lemon peel
  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup sugar
  • 3 containers (3.25 oz each) lemon pudding (from 4-pack container)
  • 1/2 cup sour cream
  • 3 eggs
  • 2 cups Cool Whip frozen whipped topping, thawed
Instructions:
  • Preheat the oven to 300°F. Double-wrap the outside bottom and sides of a 10-inch springform pan with heavy-duty foil to prevent leaking. Lightly coat the inside of the pan with cooking spray. Set aside 1/4 cup of the cake mix. In a large bowl, mix the remaining cake mix, oil, 1 egg, and lemon peel with an electric mixer on low speed until crumbly. Press the mixture firmly into the bottom and 1 inch up the side of the pan.
  • In a large bowl, mix 1/4 cup cake mix, cream cheese, sugar, pudding mix, and sour cream until smooth. Add eggs one at a time, mixing just until blended. Pour mixture into crust.
  • Bake for 1 hour 20 minutes to 1 hour 35 minutes until the edges are set but the center of the cheesecake jiggles slightly. Turn off the oven, open the door at least 4 inches, and let the cheesecake sit in the oven for an additional 30 minutes.
  • Take the cheesecake out of the oven and place it on a cooling rack. Run a knife around the edge of the pan without removing the sides to loosen the cheesecake. Let it cool in the pan on the rack for 30 minutes. Refrigerate the cheesecake uncovered for at least 4 hours or overnight before serving.
  • Before serving, uncover the cheesecake by discarding the foil and removing the side of the pan. Add a decorative border of whipped topping around the outer edge using a piping bag or a spoon. Keep the cheesecake covered in the refrigerator until ready to enjoy.

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