sour cream lemon cheesecake

Name: Sour Cream Lemon Cheesecake
Prep time: 15 min
Cook time: 45 min
Cuisine: American
Ingredients: 1 box(es) pudding recipe lemon cake mix; 3 - eggs; 2 tablespoon(s) flour; 1 tablespoon(s) plus 1 teaspoon crisco oil; 2 package(s) (8 oz) dairy sour cream; 1/2 cup(s) sugar; 1 teaspoon(s) lemon juice; 1 cup(s) milk; 2 - drops yellow food coloring; 1 can(s) (21 oz) blueberry pie filling

(1 RATING)

42 Pinches 1 Photo

Sharon Whitley

Houston, TX

Updated on Oct 12, 2013

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!

Rate

prep time 15 Min

cook time 45 Min

method Bake

yield makes one 13x9 inch cake

Ingredients

1 box pudding recipe lemon cake mix
3 - eggs
2 tablespoons flour
1 tablespoon plus 1 teaspoon crisco oil
2 packages (8 oz) dairy sour cream
1/2 cup sugar
1 teaspoon lemon juice
1 cup milk
2 - drops yellow food coloring
1 can (21 oz) blueberry pie filling

How To Make sour cream lemon cheesecake

Step 1

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.

Step 2

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.
Step 3

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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