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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Lemon pudding makes this light and fluffy cheesecake something special. Ingredients:
1 1/2 cups crushed nilla wafers |
1 tablespoon sugar |
3 tablespoons butter or margarine, melted |
4 (8 ounce) packages cream cheese, softened |
3/4 cup sugar |
2 tablespoons flour |
2 tablespoons milk |
1 cup sour cream |
4 eggs |
2 pkg. (4 serving size) jell-o lemon flavor instant pudding & pie filling |
1 cup thawed cool whip strawberry whipped topping |
2 (1 ounce) squares baker's premium white baking chocolate (for making chocolate curl garnish) |
Directions:
1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan).
2. Mix wafer crumbs, 1 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes.
3. Beat cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well.
4. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
5. Stir in dry pudding mixes until well blended.
6. Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool completely.
7. Refrigerate 4 hours or overnight.
8. Remove rim of pan when ready to serve.
9. Top cheesecake with whipped topping and chocolate curls just before serving.
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