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Lemon Cheesecake

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Lemon Cheesecake
  • Prep 15 min
  • Total 6 hr 50 min
  • Servings 16
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Aug 20, 2014

Ingredients

  • Crust
  • 1 pkg Betty Crocker* SuperMoist* Golden cake mix
  • ½ cup (125 mL) butter or margarine, softened
  • 1 tsp (5 mL) grated lemon peel
  • Filling
  • 2 pkgs (250 g each) cream cheese, softened
  • ¾ cup (175 mL) sugar
  • 3 containers (3.5 oz each) lemon pudding (from 4-pack container)
  • ½ cup (125 mL) sour cream
  • 3 eggs
  • 2 cups (500 mL) frozen (thawed) whipped topping

Steps

  • 1
    Heat oven to 300°F. Spray bottom and side of 10-inch (25 cm) springform pan with baking spray . Wrap foil around outside of pan to catch drips. Reserve 1/4 cup/50 mL of the cake mix; set aside. In large bowl, beat remaining cake mix, butter and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up 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 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 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 in refrigerator.

Nutrition Information

400 Calories, 23g Total Fat, 5g Protein, 43g Total Carbs, 30g Sugars

Nutrition Facts

Serving Size: 16
Calories
400
Total Fat
23g
Saturated Fat
14g
Trans Fat
1 1/2g
Cholesterol
90mg
Sodium
380mg
16%
Total Carbs
43g
Dietary Fiber
0g
Sugars
30g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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