Sour Cream Lemon Cheesecake

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 vote

Comments:

3 Comments

Serves:

makes one 13x9 inch cake

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

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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

How to Make Sour Cream Lemon Cheesecake

Step-by-Step

1Preheat 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.
2In 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.
3Bake 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.