Real Recipes From Real Home Cooks ®

lemon cheesecake

Recipe by
Daune (pronounced "Dawn") Browne
Calais, ME

Lemon cheesecake using a cake mix.

yield 15 serving(s)
prep time 40 Min
cook time 55 Min
method Bake

Ingredients For lemon cheesecake

  • 1 pkg
    yellow cake mix
  • 4
  • 1/4 c
    vegetable oil (if "pudding added" cake mix is used, decrease oil to 3 tablespoons)
  • 2 8-oz pkg
    cream cheese
  • 1 14-oz can
    eagle brand sweetened condensed milk (not evaporated milk)
  • 1/4-1/3 c
    realemon lemon juice from concentrate
  • 2 tsp
    grated lemon rind
  • 1 tsp
    vanilla extract

How To Make lemon cheesecake

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