Lemon Cheesecake for a Crowd

Bake Betty’s famous lemon cheesecake in a 13-by-9-inch pan – perfect for a crowd!

Just when I thought I couldn’t love cheesecake anymore (seriously – it’s my family’s go-to cake for our birthdays), along comes this recipe for Betty’s famous lemon cheesecake. It’s the best cheesecake I’ve eaten to date – and that’s saying something, considering how many birthdays my family has celebrated over the years! 

What I love most about this cheesecake is the flavor – it’s the perfect combination of sweet, tart and creamy. Friends and family will rave over it. And when you bake it in a 13-by-9-inch pan, you can share even more of the love. 

First, get your ingredients ready to go. When you’re baking something a little on the finicky side, like cheesecake, it’s best to have all the ingredients measured and accounted for ahead of time for more efficiency and less stress.

Make the cake mix crust and pour it into the bottom of your prepared 13-by-9-inch pan. Who’da thunk Betty Crocker cake mix could make such a fabulous cheesecake crust? It really works! PHOTO_2_Cheesecake
Make the batter and pour it evenly on top of the pressed-down crust. Smooth the top with a spatula and bake the cheesecake for 45 minutes or until the edges are set but the center still wobbles slightly. PHOTO_3_Cheesecake
Let the cheesecake cool a little while in the oven then cool a little longer on a cooling rack. Don’t worry if your cheesecake cracks a little – it’s a common problem that’s easily solved when you pipe on the whipped topping later. PHOTO_4_Cheesecake
Once your cheesecake has chilled in the fridge and is fully set, remove it from the baking pan and pipe or spoon on the whipped topping. A little lemon zest for garnish also makes for a prettier presentation. PHOTO_5_Cheesecake
Finally, it’s time to serve! Get ready to make this your new favorite cheesecake. PHOTO_6_Cheesecake

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