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Lemon Cheesecake for a Crowd

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

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.

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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!

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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.

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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.

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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.

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Finally, it’s time to serve! Get ready to make this your new favorite cheesecake.

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