Sour Cream Lemon Cheesecake

Name: Sour Cream Lemon Cheesecake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: makes one 13x9 inch cake
Cuisine: American
Ingredients: 1 box pudding recipe lemon cake mix; 3 eggs; 2 Tbsp flour; 1 Tbsp plus 1 teaspoon crisco oil; 2 pkg (8 oz) dairy sour cream; 1/2 c sugar; 1 tsp lemon juice; 1 c milk; 2 drops yellow food coloring; 1 can(s) (21 oz) blueberry pie filling

By Sharon Whitley
@aggiemom20002000

This is great for lemon and fruit lovers. I like lemon so much, I asked for a lemon cake on my 10'th birthday, and still ask for the same to this day. Also, the final touch is your choice. Now, that's a great recipe!

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

makes one 13x9 inch cake

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 box

pudding recipe lemon cake mix
3

eggs
2 Tbsp

flour
1 Tbsp

plus 1 teaspoon crisco oil
2 pkg

(8 oz) dairy sour cream
1/2 c

sugar
1 tsp

lemon juice
1 c

milk
2

drops yellow food coloring
1 can(s)

(21 oz) blueberry pie filling
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How to Make Sour Cream Lemon Cheesecake

Step-by-Step

Preheat oven to 300 degrees. Measure our 1 1/2 cups dry cake mix; set aside.

Stir together remaining dry cake mix, 1 egg, flour and oil in large bowl. Press this crumb mixture evenly into bottom and three-quarters up sides of a 13x9x2 inch pan.
In same bowl, blend sour cream, sugar, 2 eggs, reserved cake mix, and lemon juice 1 minute at low speed. Gradually add milk and food coloring while beating 2 minutes at medium speed. Pour into crumb crust.
Bake at 300 for 45 to 50 minutes, or until center is firm. Do not over bake. Cool at room temperature 1 hour.

Top with blubbery pie filling or your favorite pie filling and refrigerate.

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