lemon cheesecake

Name: Lemon Cheesecake
Prep time: 40 min
Cook time: 55 min
Yield: 15
Cuisine: American
Ingredients: 1 package(s) yellow cake mix; 4 - eggs; 1/4 cup(s) vegetable oil (if "pudding added" cake mix is used, decrease oil to 3 tablespoons); 2 8-oz package(s) cream cheese; 1 14-oz can(s) eagle brand sweetened condensed milk (not evaporated milk); 1/4-1/3 cup(s) realemon lemon juice from concentrate; 2 teaspoon(s) grated lemon rind; 1 teaspoon(s) vanilla extract

56 Pinches 2 Photos

Daune (pronounced "Dawn") Browne

Calais, ME

Updated on Jul 31, 2014

Lemon cheesecake using a cake mix.

Rate

prep time 40 Min

cook time 55 Min

method Bake

yield 15 serving(s)

Ingredients

1 package yellow cake mix
4 - eggs
1/4 cup vegetable oil (if "pudding added" cake mix is used, decrease oil to 3 tablespoons)
2 8-oz packages cream cheese
1 14-oz cans eagle brand sweetened condensed milk (not evaporated milk)
1/4-1/3 cup realemon lemon juice from concentrate
2 teaspoons grated lemon rind
1 teaspoon vanilla extract

How To Make lemon cheesecake

Step 1

Preheat oven to 300 degrees. Reserve 1/2 cup dry cake mix.

Step 2

In large mixing bowl, combine remaining cake mix, 1 egg and oil; mix well (mixture will be crumbly). Press firmly on bottom and 1-1/2 inches up sides of greased 13X9-inch baking dish.
Step 3

Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining 3 eggs and reserved cake mix on medium speed and beat 1 minute.
Step 4

Stir in remaining ingredients. Pour into prepared pan. Bake 50 to 55 minutes or until center is firm. Cool to room temperature and chill thoroughly. Cut into squares to serve. Refrigerate leftovers.
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