Last Minute Strawberry Lemon Cheesecake

Sharron Boerum

By
@slboerum

I had already bought a graham cracker crust, then realised I only had one box of "cheesecake" pudding (need 2 for pie). So I looked around to see what else I might have on hand to give it more volume and discovered i had an extra container of sour cream (16 oz.)...so i used that in place of the 1 1/2 cups milk. Then i found a lemon, so i added the zest and juice. I even found a little jar of strawberry ice cream topping, so i micro'd it for 30 seconds and poured it on...and "voila" ....strawberry lemon cheesecake in a flash done Thanksgiving morning! =^.~=


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Comments:

Serves:

6-8

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

1
graham cracker pie crust
1 box
cheesecake pudding mix (4 serving size)
1 pt
sour cream
1
lemon
1/2 c
strawberry jam or dessert topping

Directions Step-By-Step

1
Stir sour cream in a large bowl to make creamy.
2
Add zest and juice from lemon, Pour dry pudding over and mix or whisk well.
3
Turn out into pie crust and smooth out evenly, making swirls with back of spoon.
4
Heat strawberry jam or topping in microwave for 30 seconds. Pour over top of cheesecake and distribute evenly into swirls. Put in fridge to firm up for at least 2 hours. Use clear lid upside down to cover, crimping alternately with thumbs in a pie crust fashion if desired.

About this Recipe

Course/Dish: Pies
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy