lemon cheesecake

celebratewithcake:
sweettoothgirl:

Lemon Cheesecake
Cake mix is the secret to an easy press-in-the-pan crust and a foolproof cream cheese filling.
Prep Time: 15 min / Total Time: 6 hours 50 min / Makes: 16 servings
Ingredients:
Crust:

• 1 box Betty Crocker SuperMoist yellow cake mix
• 1/2 cup butter or margarine, softened
• 1 teaspoon grated lemon peel

Filling:

• 2 packages (8 oz each) cream cheese, softened
• 3/4 cup 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 degreesF. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around the outside of pan to catch drips. Reserve 1/4 cup 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, on 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 relesing 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 pr spoon whipped topping around outside edge of cheesecake. Store in refrigerator.

High Altitude (3500-6500 ft): Heat oven to 325 degreesF.
Subtitution: If you don’t have fresh lemon to grate peel for the crust, just omit it. There is still plenty of lemon flavor in the cheesecake.
How-To: For clean cuts when serving the cheesecake, dip a sharp knife in hot water and dry on a paper towl before each cut.
Nutrition Information:
1 Serving: Calories 400 (Calories from Fat 210); Total Fat 23g (Saturated Fat 14g, Trans Fat 1 1/2g);Cholesterol 90mg; Sodium 380mg; Total Carbohydrate 43g (Dietary Fiber 0g, Sugars 30g); Protein5g Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 3 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.