3 Layer Lemon Cheese Cake w/ Sour Cream Topping
By
Rose Mary Mogan
@cookinginillinois
1
I took elements from my Lemon Glazed NO BAKE Cheesecake, & also from my Double Layer Key Lime Pie WHERE ONE LAYER IS BAKED, then added a lemon pie filling, then a no bake layer & then sour Cream topping it's actually 4 layers. Then garnished with yellow peeps & candied lemon rings for Easter.
I made the crust from left over Irish Chunk oatmeal cookies, but you can easily use lemon sandwich,vanilla or graham Crackers or what ever you prefer.
We especially enjoyed the Lemon Tart flavors.
★★★★★ 2 votes5
Ingredients
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CRUST LAYER
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2 1/2 ccookie crumbs (i used left over irish mint oatmeal cookies)
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3 Tbspgranulated sugar
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1/2 stickbutter, melted
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FIRST LAYER
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1 cfresh squeezed lemon juice (about 5 large lemons)
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2 can(s)sweetened condensed milk (not evaporated milk)
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16 ozcream cheese, softened
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2 Tbspwondra flour ( or use all purpose)
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2 Tbspgrated lemon zest
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2 Tbspgranulated sugar
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6 largeegg yolks, room temperature ( use whites for something else)
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LEMON FILLING
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1 boxlemon jello pudding & pie filling (cook & serve) prepared according to directions on box
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THIRD LAYER
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1 pkgcream cheese, softened room temperature
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1 can(s)sweetened condensed milk (not evaporated milk)
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1/2 cfreshly squeezed lemon juice
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1/2 cgranulated sugar
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SOUR CREAM TOPPING
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1 1/2 csour cream
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1/4 csugar
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2 tsplemon extract
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1 tsplemon juice
How to Make 3 Layer Lemon Cheese Cake w/ Sour Cream Topping
- Press down with the back of a measuring cup, or back of a large spoon to press crumbs up along the sides of pan if possible about an inch and a half or so if possible.Then you can FREEZE CRUST FOR 20 MINUTES, or bake in preheated oven for 8 minutes. Then allow to cool before filling with cheesecake filling.