Sour Cream Lemon Cheesecake
1 boxpudding recipe lemon cake mix
1 Tbspplus 1 teaspoon crisco oil
2 pkg(8 oz) dairy sour cream
1 tsplemon juice
2drops yellow food coloring
1 can(s)(21 oz) blueberry pie filling
How to Make Sour Cream Lemon Cheesecake
- 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.