Lemon Pudding Cheesecake

Sylwia Wojdyla Ohlrich

By
@sylwik84

Is very delicate and delicious, my family love.


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Comments:

Serves:

10

Prep:

15 Min

Cook:

5 Hr 30 Min

Method:

Convection Oven

Ingredients

1 1/2 c
vanilla wafers, crushed
3/4 c
plus 1 tbsp. sugar, divided
3 Tbsp
butter or margarine, melted
4 pkg
(8 oz. each) philadelphia cream cheese, softened
2 Tbsp
all purpose flour
2 Tbsp
milk
1 c
breakstone's or knudsen sour cream
2 pkg
(3.4 oz. each) jell-o lemon flavor instant pudding
4
eggs
2
squares baker's white chocolate
1 c
thawed cool whip

Directions Step-By-Step

1
Heat oven to 325F.

MIX wafer crumbs, 1 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan.
Bake 10 minutes.
2
Beat cream cheese, remaining sugar, flour and milk with mixer until well blended.
Add sour cream; mix well. Blend in dry pudding mixes.
Add eggs, 1 at a time, mixing on low speed after each just until blended.
3
BAKE 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run the knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top cheesecake with COOL WHIP just before serving.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: American