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Lemon Cheesecake

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

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( 1016 Ratings)

1016 Ratings

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1 Stars

Member Reviews ( 52 )

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Spring

Prep Time 15 min
Total Time 6 hr 50 min
Servings 16

Ingredients

Crust

1: box Betty Crocker® SuperMoist® yellow cake mix

1/4: cup vegetable oil

1: egg

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

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Directions

1 Heat oven to 300°F. Spray bottom and side of 10-inch 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 and 1 inch 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 3 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 covered in refrigerator.

EXPERT TIPS

Expert Tips

If you don’t have a fresh lemon to grate peel for the crust, just omit it. There is still plenty of lemon flavor in the cheesecake.

For clean cuts when serving the cheesecake, dip a sharp knife in hot water and dry on a paper towel before each cut.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 90mg; 90%;
Sodium: 330mg; 330%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 0g 0% Sugars 27g 27% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 4%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 52 Reviews View All

Posted 5/20/2012 4:39:28 AM REPORT ABUSE whiterose1964 said:

Rating:

This was amazing! I did use a Lemon cake mix though.

This reply was: Helpful Inspiring

Posted 4/8/2012 4:19:03 PM REPORT ABUSE True southern Gal said:

Rating:

I made this for Easter lunch with family,they loved it! Very easy to make and turned out great.I will definitely make again!

This reply was: Helpful Inspiring

Posted 4/7/2012 11:30:06 AM REPORT ABUSE KTshines said:

Rating:

We had this for Easter a year ago. The recipe at that time called for the crust to be made of 1/2 cup of softened butter instead of the 1/4 cup of oil and egg that it currently calls for. The new crust recipe might be healthier, but the old one was delicious. I am sticking with the old recipe since it was a hit!!!

This reply was: Helpful Inspiring